To my fellow squad mates!

I know some of you guys are well known for your home made bbq sauces/blends/recipies, and with summer rapidly approaching, I was wondering if anyone would care to help out a far north friend and offer up something I could try here?  I love to cook on the grill....everything from corn on the cob to thick steaks, chicken, you name it, i'll bbq it...my only problem is I have no clue how to make a good home made blend, and i'm kinda tired of the kraft/bullseye crap thats out there.

If anyone can offer one up, it will be greatly appreciated, if not, thats okay...I can try to experiment (I know Cuda has got to have something good!!).

thanks in advance!

 

Well Pard, here in Texas we would ride you out on a rail for using that commercial crap.  A true Texan wouldn’t be caught dead pouring that Kraft shat on a good beef carcass.  Actually I still use that craft stuff sometimes when grilling but I try to slow cook when ever i can.  You can find some good recipes at http://www.About.com/ under barbecue sauces or at say http://www.barbecuen.com/  If you know your tastes you should be able to find something you like.Myself I prefer the serving sauces with vinegar.   Don’t brush it on meat that is cooking on the grill because it contains sugar and will burn very easily (not unlike the Kraft crap).    It’s a variation of one I found on the About.com site. It’s attributed to President Johnson's Pitmaster, Walter Jetton.   It's killer on a brisket and very silimar to what you find in places like the famous Iron Works in Austin.  I hear Jay Leno and George Bush still FedEx dinners out of there. INGREDIENTS:•   3 cups ketchup •   1 cup honey •   1/2 cup brown sugar •   1/2 cup Worcestershire sauce •   1/2 cup water •   1 medium onion, diced •   1 green pepper, diced •   4 tablespoons white vinegar •   2 teaspoons garlic powder PREPARATION:Mix all ingredients together. I chop the veggies chunky style and strain them out when done (kinda messy).  Place in saucepan and bring to a boil.   Reduce heat and simmer until onion and pepper are tender.  This will stink up the house but it taste better than it smells.   If your not use to the serving sauces they aren’t as thick as what you have been using.Hope this helps, good luck!Chukar unless i am barbcuen or chili cooking, then I only answer to Hellboy

Awesome! Thanks!

And I .... As FlightRisk....And a true Kentuckian (as ya'll know that's damn near TEXAN) would agree with Chukar. Hell we just cooked us up an absolute tasty EMU just the other night with a HOE Made BBQ sauce. Good stuff. S~TX-FlightRisk "If my plane is smoking it can mean one thing...I have been hit in one of my ass cheeks and I am cauterizing my wound....."

....glad I just checked the site before I crashed as I just cooked up some good yard bird on the pit. I'll dig up my dry rub recipe and post it here hopefully tomorrow. I have a friend in Ontario that is a professional chef at some high dollar eats place on the water that tried my rub and is a "Past the Mason Dixon Line" convert! I prefer  dry rub for beef, and have lately tried it on cut up yard bird in the oven as a quick way to get something cooked for CudaJR and I on the weekends. I can give you some ideas for pork,beef,chicken and fish. Let me know if ya are going to cook it outside and what kind of pit you are going to use as I can adjust the mix to suit your cooker. ...Here I use a smoker with a firebox....bulk charcoal(NEVER BRIQUETS!) and hardwood for smoke. Either Oak or Pecan....although if you are up north you might have access to some good woods that we don't have down here. Not sure if Ya'll are aware of it but almost all store bought charcoal briquets contain sand and clay,as well as paraffin wax that they use to get the stuff to light off and hold together. Next time Ya cook on your grill with briquets let them burn down and look at what you have left over once the fire is out. I took the entire ash pile and washed it down with water and there was sand in there......and it was a major brand to boot!....USE old style BULK CHARCOAL....it burns hotter,longer, and you can put it out after you are done cooking and use it the next time.Concerning how you cook the meat Copper, remember ...smoke... You want to either rub the meat down with a good dry rub that suits your taste and cook it with a good fire with some smoke....and then develope a sauce that your friends can add AFTER you have it ready to eat. Some folks like it as is off the pit, and some like to add sauce after they have it on the plate. My suggestion is have them try it first...and then if they want to they can add some kinda sauce. Personally, I think if it needs BBQ sauce on it there are two things that can be wrong. The meat dried out when you were not watching the temp....or you didn't check the amount of smoke on the meat and the pre-cook rub/marinade was off to start with. NOT to say that sauce isn't a good thing,but if you get the meat down right you should not need to add sauce to the meat you cooked.......as it should stand proud just as it is.Sorry for the ramble! I will be more than happy to give you some tips and guidelines for whatever you might want to cook outside this summer. If you want to try Brisket I for sure know that cut. Three years ago I gained either a second or fifth place trophy out of 232 teams at the Galveston County Fair BBQ Cook off. Reason for not knowing which as my partner and I didn't mark which brisket was made with our rubs....but they were all good!TX-CudaMinister of Information

...one mopre thing, I can also cook "EMU" although the smoke time on the pit is pretty long....and you have to make a special marinade(WET} as the meat is tough as heck. It's harder to cook than Ostrich but better than most birds that can't fly worth a heck.....lol...TX-CudaMinister of Information

I am going to try for my next endeavor, the Bourbon Chicken.  I should ask the Kentuckian or maybe a Cajun before I start for some ideas or tips they might have..Chukar - now in Hellboy mode

Again, thanks for the replies guys, and me thinks i'm gonna try that one you posted Chukar, tonight when I do my beef tenderloin and pork chops!

Bourbon is kentucky..... as no champaign can be from anywhere except France NO BOURBON can come from anywhere but Kentucky. If anyone tells you different it is a lie and the rest is WHISKEY!!!!!!!!!!!!!!! I Will Indeed slap a man with a glove if he refutes this plus it is indeed a U.S. Law!!!!!!!!! YEPS~TX-FlightRisk "If my plane is smoking it can mean one thing...I have been hit in one of my ass cheeks and I am cauterizing my wound....."

U.S laws don't apply to me, so THERE!Chukar....excellent bbq recipe...many thanks as i made it last night and luved it!!!

Glad I could help.Chukar

As I avidly look towards Cuda’s doctrine for emergency procedures when the number 3 engine is ablaze and plenty of vodka is in stock; alternate emergency procedures for those of us without fossil fuel or in need of desertion, core an unmealie apple (mac) replace core with butter, brown sugar and Turkish apricots, wrap in senior foil, flame or civilly cook indoors ‘till infused.Briquette is the redneck measure of manhood. Akin to the spear chucking of indigenous rites. I concede to the vernacular Americana Herr Cuda resides over in this regard. Vitaus zie number 3 engine I flail in vulcanizing the custom ordered butcher cut. Herr Cuda is well skilled in the historic knowledge of Americana cuisine. Easily reward yourself any time with an after meal dulcet from the Kings Ancestry recipe.   TX-Kingsnake

Regards,TX-Rahman"BLACK 4"

Greetings Herr Kingsnake!I have been grounded for some time due to the lack of parts here on the Eastern Front as the weather does not want to cooperate with the supply clerks back in the Fatherland.  I do have a recipe that we have tried here when we have been able to fly. Using the tried and true recipe's that I have developed I have been able to recruit and retain a loyal flight crew even though our wing has been depleted of veteran airmen.What I might suggest you try on your next flight or reconoiter in the countryside follows:1 pork loinGarlic- as much as you like (from the peasants)1 onion (if you can find one)Tony Chachere's Creole Seasoning(from the Americans from the south of the country)If in season try and find leaf spinach (Frozen chopped will do)Cooking string(linen or cotton)I have one of my airframes workers sharpen a knife to the highest level.One that would make Herr Goering proud!Take the loin of a porker that you have taken from the peasants and with your knife either split it ..or cut it so that you are "unrolling" it. I take the loin and place the blade on top and start to "roll it so that I am ending up with a large piece of meat that is not too thin or too thick.Chop the garlic and onions (as fine as you like)Chop the spinach fine as well'Sprinkle the meat with good olive oil and spread it evenly, sprinkle the garlic,onion,spinach, and the AmeriKan Cajun spice over all. Be careful not to add too much of this spice mixture as your crew may hit the Vodka mid flight just to put up with the heat after they land!Carefully roll the meat and toppings back together and tie with the cooking string to hold it together.Wrap the entire thing with metal foil that you traded several cartons of captured ameriKan Pall Mall cigeratten for.Place the "package" on either the Kompressor housing of the Number two engine, or if you are not able to fly due to bad weather you can place it on the muffler housing of the BMW motorcycle that your squad has available for signals.If you can not do either you can cook the "package" in a field oven.....bribe the cooks to keep their projekt quiet ot you will end up with rotten sausage and black bread instead of your taste creation. YOUR CREW WILL MUTINY!!!Have the cook smoke the meat for a bit without the foiled metal first...then he can re-wrap it as the smell of this will draw undue attention from the other aircrews. THis is a basic recipe but I have still a loyal and faithful crew that will fly with me to the ends of the Reich. Feed them and they WILL FOLLOW!!Herr CudaTX-CudaMinister of Information