Fri, 27 July 2012
Rockin’ Ronnie Shewchuk is chief cook of the barbecue team Rockin’ Ronnie’s Butt Shredders and the author of several bestselling cookbooks, including Barbecue Secrets DELUXE! (Whitecap). He’s also the host of the Barbecue Secrets podcast, available for free on iTunes. Visit www.ronshewchuk.com to find out more.
Category:Gluttony,grilling,steak,barbecue -- posted at: 4:39pm PST
Fri, 27 July 2012
These recipes (except the potato salad) are from my cookbook, Barbecue Secrets DELUXE!, now available as an iBook from the Apple iTunes store. Check it out!
Thai-flavored Beef Burgers with Sautéed Shiitakes
Category:grilling -- posted at: 4:06pm PST
Fri, 20 July 2012
From Barbecue Secrets DELUXE! Now also available as an e-book! Buy it now from the iTunes store.
The King of Barbecue: Beef Brisket
Makes about 3 cups | 750 mL
The Butt Shredders call this Bob’s Rub, and it’s what we use in competition. Bob Lyon, the granddaddy of barbecue in the Pacific Northwest, shared this at the barbecue workshop that first
1 cup | 250 mL white sugar
1/4 cup | 50 mL celery salt
1/4 cup | 50 mL garlic salt
1/4 cup | 50 mL onion salt
1/4 cup | 50 mL seasoning salt (I like Lawrey’s)
1/3 cup | 75 mL chili powder (use a commercial blend, or if you want an edge, try a combination of real ground chiles like ancho, poblano, New Mexico or guajillo)
1/3 cup | 75 mL black pepper
1/3 cup | 75 mL paprika
Add as much heat as you want to this basic rub, using cayenne pepper, hot paprika, or ground chipotles. Then add 2 or 3 signature spices to suit whatever you’re cooking or your personal taste, like powdered thyme, oregano, cumin, sage, powdered ginger, etc. Add only 1 to 3 tsp | 5 to 15 mL of each signature seasoning so as not to overpower the rub.
Makes about 2 cups | 500 mL
Everyone has a friend of a friend of a friend who knows someone in Texas with a great rub recipe. This one came to me through occasional Butt Shredder and barbecue enthusiast Ian “Big Daddy” Baird. The cayenne gives it a nice burn. Use it as an all-purpose rub, but it really makes brisket sing.
3/4 cup | 175 mL paprika
1/4 cup | 50 mL kosher salt
1/4 cup | 50 mL sugar
1/4 cup | 50 mL ground black pepper
1/4 cup | 50 mL chile powder
2 Tbsp | 25 mL garlic powder
2 Tbsp | 25 mL onion powder
1 Tbsp | 15 mL cayenne, or to taste
Combine all the ingredients in a bowl and mix them together well.
Planked Leg of Lamb with Red Wine Reduction
Category:barbecue -- posted at: 2:37pm PST
Fri, 13 July 2012
Honestly, I have nothing against vegetables. Some of them are good friends of mine, as you'll see in this week's recipes!
Supercharged Grilled Corn on the Cob with Savory Butters
Category:grilling -- posted at: 1:50pm PST
Fri, 6 July 2012
Planked Brie with Roasted Tomato-Cherry Relish
Makes 8–12 servings
Category:Plank Cooking -- posted at: 3:32pm PST