Fri, 31 July 2015
Makes 4–6 servings
Zinfandel is one of the best wines you can drink with grilled or barbecued food and California winemaker Ravenswood makes some of the tastiest, most popular zins around. Ravenswood’s Executive Chef, Eric Lee, was kind enough to share this rib recipe. This versatile rub/mop combination also works well with other cuts of pork, as well as beef and lamb.
Note: I’ve used my Real Barbecued Ribs technique for this recipe, but you can also do them Cheater Ribs style.
For the ribs:
2 racks of back ribs, trimmed by your butcher
1 medium onion, peeled and halved
1 tsp | 5 mL peppercorns
3 or 4 whole cloves
a couple of chunks of apple wood
For the rub:
1½ tsp | 12.5 mL dried oregano
1½ tsp | 12.5 mL dried thyme
¾ tsp | 4 mL fennel seed, toasted and ground
½ tsp | 2 mL cumin seed, toasted and ground
½ tsp | 2 mL mustard seed, toasted and ground
1½ tsp | 12.5 mL onion powder
2¼ tsp | 11 mL garlic powder
1/8 tsp | 0.5 mL ground ginger
¾ tsp | 4 mL ground black pepper
1 Tbsp | 15 mL kosher salt
1½ tsp | 12.5 mL paprika
¾ tsp | 4 mL chili powder
1/4 tsp | 1 mL cayenne
¼ tsp | 1 mL sugar
For the “mop”:
1/2 bottle | 375 mL Ravenswood Zinfandel wine
1 cup | 250 mL sparking apple cider
1 Tbsp | 15 mL molasses
1/8 cup | 30 mL olive oil
1/4 tsp | 1 mL ground nutmeg
1/4 tsp | 1 mL ground cloves
1/8 tsp | 0.5 mL ground cinnamon
1/2 Tbsp | 7.5 mL garlic powder
11/2 Tbsp | 22.5 mL kosher salt
1 bay leaf
1/8 cup | 30 mL dark Karo syrup
Combine the rub ingredients in a medium bowl and mix them together thoroughly. Set the rub aside.
Combine the mop ingredients in a medium saucepan and simmer them for 15 minutes on medium low heat, uncovered.
Remove the membrane from the ribs if your butcher hasn’t already done it for you.
Prepare your smoker for barbecuing, bringing the temperature up to 200–220˚F | 95–100˚C.
Generously coat the ribs on both sides with the rub. Let the ribs sit for at least 15 minutes, or until the rub starts to draw moisture out of the meat and looks shiny.
Place the ribs on the cooking grate, or place them on a rib rack. Place a chunk of apple wood on the coals. Cook them for 5 or 6 hours, depending on the size of the ribs, mopping them about every half hour and adding another chunk of apple wood about an hour before the ribs are done.
Half an hour before the end of the cooking time, test the ribs for doneness. If they pass the pull test (the ribs pull away from one another easily but they’re not falling off the bone) give them one more coat of sauce, wrap them in foil, and return them to the cooker for another half hour or so.
Remove them from the cooker and let the wrapped ribs rest for 20–45 minutes. Unwrap them, cut them into single ribs, and serve them with your favorite accompaniments, including, of course, some Ravenswood Zinfandel!
Category:barbecue -- posted at: 2:32pm PST
Fri, 24 July 2015
What is perfect jerk? Is it chicken or pork? Should the meat be marinated, or just rubbed? How hot should it be? Is it best smoked, grilled, or baked in an oven?
After many years of experimentation in my own kitchen I have come up with what I think is a pretty good approximation of the best jerk that my wife Kate and I tasted during the two times we visited the beautiful island of Jamaica. Usually I make jerk chicken, but lately I’ve been cooking jerk pork, and it’s super delish.
In the past I’ve made my own jerk marinade, but these days I just use a rub. Some might call it overkill, but I like to serve jerk with a rich, spicy gravy made with chicken broth and jarred jerk marinade.
I’m also including the perfect accompaniments to a jerk dinner, a spicy but refreshing slaw, and the classic Jamaican side dish, Rice and Beans (also known as Rice and Peas).
This recipe also works well with chicken or fish.
6 nice fatty pork loin chops or pork blade steaks
Prepare your grill for medium direct cooking. Sprinkle the chops with a generous coating of the rub and drizzle them with enough oil to make them shiny. When your grill is ready, place the pork on the cooking grate and cover the grill. Turn the chops every couple of minutes till they’re done (internal temp of 140F for medium). Let them rest, tented in foil, for at least five minutes. Serve the pork with slaw, rice and beans, and jerk gravy (see recipes below).
[Alternative method: cook the pork in a smoker using mesquite, or if you can get it, pimento wood, as a flavouring agent, and finish it on the grill. This technique works great with pork bellies, or you could even do a whole pork shoulder butt roast like this.]
Jamaican-style Dry Jerk Seasoning
4 cups |1 L chicken or beef broth
Place the chicken broth in a saucepan and bring it to a rolling boil. Reduce it by at least half. Add the jerk seasoning and soy sauce (or browning) and stir it into the broth.
Quickly mix the corn starch into the cold water and immediately pour it into the gravy, stirring constantly until it thickens and turns shiny. Season it to your liking and serve in a gravy boat.
Jamaican Cole Slaw
Category:grilling -- posted at: 3:47pm PST
Fri, 17 July 2015
Rosemary and salmon are a classic combination. In this recipe, the honeyed balsamic vinaigrette and brown sugar intensify the flavor.
For the vinaigrette:
Combine the vinaigrette ingredients in a bowl and mix them together thoroughly. Coat the salmon fillet with the vinaigrette and set it aside.
This incredible, tangy, sweet, rich syrup has a multitude of uses. It supercharges any vinaigrette. It’s great in marinades (or as a simple marinade on its own), and you can even drizzle it on ice cream or fruit.
Category:Plank Cooking -- posted at: 5:22pm PST
Fri, 10 July 2015
Rum and Honey Prawn Skewers
Category:grilling -- posted at: 1:43pm PST
Fri, 3 July 2015
Here's a link to the recipe I talked about for Greek-Style ribs.
Direct download: BBQ_Secrets_Podcast_episode_22_Greek_Style_Ribs.mp3
Category:podcasts -- posted at: 2:42pm PST
Fri, 3 July 2015
Makes 4 to 6 servings
Die-hard barbecue people don’t even like to consider this technique, which I sometimes call "cheater ribs" because it goes against all the principles and values of barbecue culture. These ribs may not be smoky, and they may not be quite as flavorful as true barbecued ribs, but they’re wonderfully tender, they taste great, and they don’t take all day to cook.
The original recipe calls for a coating of mustard and barbecue rub and a Kansas City-style finishing glaze, but this Greek treatment is unusual and delicious.
2 racks side or back ribs, trimmed by your butcher
For the rub:
1/2 tsp | 2 mL crushed chiles (optional)
1 jar mint jelly
Remove the membrane from the ribs if your butcher hasn’t already done it for you. Fill a large pot with cold water and completely submerge the ribs in the water. Add the onion, peppercorns, and bay leaves. Bring the water just to a boil. With a spoon or ladle, quickly skim off the soapy scum that forms on the top of the water and reduce the heat to low. Gently simmer the ribs for about 11/4 hours, or until the bones start to poke out of the meat. Take the ribs out of the water and cool them on a cooking sheet until they are easy to handle.
Prepare your grill for direct medium heat. Sprinkle the ribs on both sides with the rub and drizzle them with a light coating of olive oil.
Category:grilling -- posted at: 1:19pm PST