Blog Archives

BBQ Tips | Rubbing Your Meat

Hello friends.

As summer continues to heat up…even here on the Niagara Frontier where we actually got to 85-degrees this week…everyone with a grill and a smoker are looking for additional tips.  One good friend just bought his first smoker and has been continually asking for tips so I decided to do a couple of posts that talk about a few basics.

It Begins With the Rub

If you want good grilled or smoked meat, it begins long before you start your fire.  It begins with the rubbing your meat.  If you are going to smoke some ribs or pork chops, the dry rub below works equally well in the smoker or on the grill.  A friend gave me the basics for the recipe several years ago but I have added and adjusted the original recipe over the years.

Whatever you decide to fix…that is a Texas colloquialism for cooking…make sure you rub your meat at least eight hours before smoking or grilling.  Wash your meat well…if you are fixing ribs make sure you remove the membrane on the backside of the rack…then rub liberally and wrap tightly in plastic wrap.  Place in your icebox…also a Texas or Southern term for refrigerator…or cooler until ready to cook.

#12 BBQ Seasoning & Rub

Captain America

Captain America

Named in honor of the Dallas Cowboy legend and the greatest quarterback in the history of the world, Roger Staubach, #12 BBQ Seasoning and Rub is simple to make.  In addition, you can mix this rub with any liquid you chose (Dr Pepper, Coke, vinegar, oil, lemon juice, etc.) and make a great mop for your meat while it is cooking.

  • 1  Cup  Brown Sugar
  • ½  Cup  Seasoning Salt
  • 2  Tablespoon  Chili Powder
  • 1  Teaspoon  Onion Powder
  • 1  Teaspoon Paprika
  • 1  Teaspoon Black Pepper
  • ½  Teaspoon  Cumin

INSTRUCTIONS:  Combine all ingredients. Store in air-tight container for up to six months.

Of course, there are some fellow Texans who will immediately call me out for only providing a rub that works well on pig.  They would say that #12 will not work as a beef rub and I would have to agree.  The #12 is much too sweet; therefore, below is a rub I have used on steaks many times and will also work on brisket.  This recipe is easily doubled or tripled if you feel the need. You’re welcome Ron.

Texpatriate Dry Rub

  • 2  Tablespoons  Kosher Salt
  • 1  Tablespoon  Brown Sugar
  • 2  Teaspoons  Smoked Paprika
  • 2  Teaspoons  Coarse Ground Black Pepper
  • 1  Teaspoon  Granulated Garlic
  • ½  Teaspoon  Cayenne Pepper
  • ½  Teaspoon  Cumin

INSTRUCTIONS:  Combine all ingredients. Store in air-tight container for up to six months.

 

BBQ Sauce

Most barbecue aficionados will tell you that if the meat is cooked correctly, that you do not need sauce. The flavor of the meat will be all you need.  I completely agree with this hypothesis.  Both restaurants and individuals who do not know how to grill or smoke meat will always default to covering up the meat with sauce and this especially common with establishments outside of the BBQ Belt.

Now that we have established that sauce is not required, I do believe that a good sauce used in moderation can enhance your barbecue experience.  In an earlier post, I provided the recipe for my Batch #6 BBQ Sauce.  This is very versatile base sauce and can be customized or adapted to individual tastes.

Dinosaur Bar-B-Que

Dinosaur Bar-B-Que

If you don’t have time to make your own sauce or like many of my ne’er’ do well friends who are just too lazy to put in the effort, there are some very good commercial sauces on the market.  In fact, one of the best sauces is made in Syracuse, New York by the folks at Dinosaur Bar-B-Que.  Also, you can buy an inexpensive sauce and add a few ingredients yourself.  Below is a quick recipe that will make folks think you like them enough to make sauce from scratch.

 

 

Whiskey River Barbeque Sauce

  • 1 Tablespoon  Canola Oil
  • 1  24-Ounce Bottle  Cheap Barbeque Sauce
  • ¼  Cup  Whiskey
  • 1  Tablespoon  #12 BBQ SEASONING, ACADIANA SEASONING or Virgil’s Dixie Dust

INSTRUCTIONS:  In large pot, heat oil. Pour in sauce.  Add whiskey and bring to boil.  Reduce heat and simmer for 10 minutes.

 

Chicken Fried Buffalo On The Air

Every Monday night, That Dang Ol’ Show features a live CFB segment.  If you are in West Texas, you can listen in on the 2013 Texas Country Station of the Year, KJDL The Red Dirt Rebel 105.3 FM.  Everyone else can listen live on the internet…just click HERE to be part of radio history.

 

Advertisements

Smoker Beans

One of the great things about cooking at a multiday event like a NASCAR weekend tailgate is you have the time to play with your food.  Good friends standing around a fire with adult beverages and time seem to promote creativity so to speak.  The key to being successful with this type of recipe experimentation is being able to recall tomorrow what you create tonight.

Out of the haze of an O6 Saturday night tailgate at Texas Motor Speedway came my most requested tailgate dishes in my arsenal – Smoker Beans.  This was absolutely a group effort and was difficult to re-create, later but I believe this is close.

I have a niece who would never tell me directly, but has been known to tell her mother that she only wants smoker beans for tailgates.

Smoker Beans

  • 1 1/2 lb peppered bacon
  • 1 1/2 lb ground beef
  • 1 white onion
  • 6 cans Bush’s original baked beans
  • 1/2 C Adams brisket rub  (any peppery rub will work)

Dice bacon and onion ( I prefer larger pieces of onion)
In a large cast-iron dutch oven, brown hamburger and bacon.
Add onion and cook until it starts to become translucent.
Pour off most of the grease.
Add beans and 2 T of seasoning.
Place uncovered in smoker at low heat (between 150 and 225 degrees) for up to six hours. Stir and taste regularly to make sure smoke flavor does not become too intense.
Toward the end of cooking (30 minutes to 1 hour from end), add more seasoning to taste.
Cover and keep warm in smoker until time to serve.

If using mesquite, a long smoke time can make things bitter, therefore as little as two hours may suffice.
For oak or hickory, plan on smoking longer. Some say that mesquite is too harsh to smoke with. I say those people need to learn how to cook.

I found beer makes you a much better cook. Either the cook drinks enough they do not care that no one likes the food, or better yet the guests drink so much, they will eat anything.  The later can be more expensive, but you will waste less food.

Homesick Texan

If you can't fry buffalo, what can you fry?

KegWorks Blog

If you can't fry buffalo, what can you fry?

Cajun Food, Louisiana History, and a Little Lagniappe

Preservation of traditional River Road cuisine, Louisiana history & architecture, and the communities between Baton Rouge & NOLA

THAT DANG OL' SHOW

EVERY MONDAY FROM 6-8:00 PM ON KJDL THE RED DIRT REBEL 105.3 FM | LUBBOCK, TEXAS 'MERICA

Beer & Whiskey Brothers

Keep in Good Spirits, and Keep the Good Spirits in Ya!