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| BBQ Recipes | |
Now that you have purchased the best BBQ sauce money can buy what are you going to do with it? |
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HEAD’S WINGS 1 package of Chicken Wings 1) Cut tips from wings and discard. Split or cut the remaining piece at the joint . 2) Put all wings pieces in a large bowl and toss with a little bit of vegetable or canola oil - just enough oil to coat the pieces lightly. 3) Sprinkle rub on wings in bowl and continue tossing and sprinkling until all wings are coated evenly but not too heavy. 4) Light a charcoal grill (gas can be used as well) and cook wing pieces direct until done. Throw some apple or hickory wood chunks on the hot coals before cooking for extra flavor 5) Remove wings from grill and put in a foil pan. 6) Pour some Heads Red BBQ Sauce in pan and toss wings until well coated . 7) Move hot coals to one side of grill of if using gas setup burners for indirect cooking. 8) Cover pan tightly with foil and place pan on grill opposite hot coals so sauce does not burn and let heat for about 20 min or so. If you want extra tender wings leave pan on longer-around 45 min. HEAD'S RIBS Nothing benefits better from Head’s Red BBQ Sauce than a rack of slow cooked pork ribs. I prefer spare ribs since they can be trimmed down and from the trimmings you get that old Chi-Town favorite , rib tips. That will all be in a later recipe . For now I’m posting a recipe for loinbacks or as they are more commonly known ..babybacks. 1 or more racks of pork loinback ribs Before cooking remove the thin membrane from the bone side of the rack, It comes off pretty easily by slipping a butter knife between the bone and membrane and then grabbing with a paper towel and pulling it off gently from the whole rack. 1) Season ribs with rub. (I prefer a light coat of seasoning on ribs vs a heavier coat) 2) Let ribs sit while you start your cooker . Cooker should be set to 225-250 degrees. 3) Once cooker is up to temp place ribs bone side down on rack and throw a couple chunks of apple or hickory or both on the fire . Ribs take on smoke pretty good so don’t over smoke by adding too much wood. Do NOT put any sauce on the ribs yet 4) Cook until done (usually when meat has pulled back a bit from the bone and you can pull the bones apart easily in the middle of the rack. A big misconception is that the meat should be falling off the bone. In fact the meat should come off easily when bitten but anything “falling off the bone” is really overcooked. 5) Before removing the ribs from the cooker brush some Heads Red BBQ sauce on the entire rack of ribs and let cook for about 10 min more to let the sauce cook a bit on the meat. Ribs can then be removed from the cooker. ***NOTE*** Here are a couple other techniques some of the competition rib cooks use... HEAD'S OAK SMOKED BEEF BRISKET 1 Brisket, fat untrimmed (at least 10 lbs) 1) Apply a generous amount of rub to the entire brisket 2) Setup smoker or charcoal grill for indirect cooking and bring to a temp of 230-250 degrees. Once cooker is up to temp throw 2-3 fist size chunks of oak on the coals 3) Cook until meat comes to an internal temp of 195-200 degrees and your temp probe goes in like butter. General rule of thumb is about 1.5 hours per pound. It could take longer or shorter. 4) Pull brisket from cooker and wrap in heavy duty foil and let rest for about an hr or so then uncover. Pour the juices that have collected in the foil in a bowl and mix in a little Heads Red BBQ Sauce. 5) Slice brisket against the grain and serve with the sauce mix on the side ***Note*** I try to leave most of the fat on but any really hard pieces should be cut off. Try to leave at least a 1/4 inch fat cap on top HEADS SLOW COOKED PORK BUTT This is one of the most requested items on our catering menu 1 pork butt (bone in if possible) 1) Apply a generous amount of rub to the entire butt . 2) Setup smoker for indirect cooking and bring to a temp of 225-250 degrees. Once cooker is up to temp throw 3 fist size chunks of wood ( I like a combo of hickory & apple) 3) Cook until meat comes to an internal temp of 200 degrees. This will take quite awhile depending on the poundage of the Butt. Rule of thumb is 2 hrs or so a pound but it could take longer and usually does. 4) Pull butt from cooker and wrap in heavy duty foil then a towel and let rest for about an hr or so in a cooler . 5)Shred /pull pork by hand (use rubebr gloves for this step as the pork will be very hot). Try not to shred the pork too much otherwise it will become very mealy. Try and keep it in chunks rather than thin strings. 6) Serve on a cheap hamburger bun with Head’s Red BBQ Sauce on the side. If preferred you can also mix the sauce in with the pork but again take care when mixing that you don’t break the pork down to the point of being mealy. You also do not want it to look like sloppy joe. I know Heads Red sauce tastes great but easy does it on the sauce. The sauce should enhance the pork not overpower it. For an added kick put a dallop of KFC style coleslaw on top of the pork before slamming that bun top down on the sandwich. HEAD'S ST LOUIS SPARES & CHI-TOWN RIB TIPS Rib Tips are nothing more than the trimmings from a rack of spare ribs. As mentioned in the rib recipe above , I prefer spares because not only do I like the taste and meatiness of spare ribs over babybacks I also like the fact that I can get a nice meal of rib tips out of the same rack as well. Plus spares are a heck of a lot cheaper in price too The following video will show you how to trim a rack of spare ribs down to what is called the St Louis cut. As you can see the result is a nice rack of spare ribs and the trimmings. See you after the video: http://www.youtube.com/watch?v=H_MGM_RRTUQ OK… now that you know how to trim the spares down lets get cooking.. Trimmed Spare Ribs & Rib Tip Trimmings (leave whole) 1) Season ribs and trimmings with rub. (I prefer a light coat of seasoning on ribs vs a heavier coat) 2) Let ribs and trimmings sit while you start your cooker . Cooker should be set to cook at about 225-250 3) Once cooker is up to temp place ribs and trimmings on cooker and throw a couple chunks of apple or hickory or both on the fire . Ribs take on smoke pretty good so don’t over smoke by adding too much wood. Do NOT put any sauce on the ribs or trimmings yet 4) Cook the spare ribs following the same guidelines outlined in the above recipe for baby back ribs but keep in mind spares may take a bit longer to cook since they are a bit fattier and meatier than babybacks. 5) We are now going to concentrate on making those trimmings into tips. Remove the trimmings from the cooker and place on cutting board.. 6) Slice or chop the trimmings approx every 2 inches . You should end up with a little 2 inch x 2inch square of meat or tips. 7) Toss the tips into a bowl and pour on some heated Head’s Red Sauce and toss to coat. You an also throw in the tips into a foil pan and pour a bottle of sauce in the pan , cover with foil and put back on cooker for a bit . The latter will result in a more tender tip (my preference) but either way is fine. BUBBA'S SWEET BUTTERMILK CORNBREAD Not BBQ but definitely a must when serving BBQ. This recipe was created by Chef Jason Girard (Bubba) who was head chef at Buddy Guy’s Legends Blues Club in Chicago. I borrowed this recipe from his long out of print Blues Highway cookbook. I like to add diced jalapenos to mine for a bit of heat to go with the sweet but the original recipe does not call for it. You can leave the peppers out if you like. This is by far my favorite cornbread recipe. Thanks Jason! 1 cup Cornmeal 1) Preheat oven to 350 2) Combine dry ingredients in medium mixing bowl 3) Combine wet ingredients (except peppers) in separate bowl. (reserve a couple tablespoons of the melted butter to brush on top of the finished cornbread) 4) Make a crater in the center of the dry ingredients and pour in liquid ingredients. 5) Mix with wire whisk until thoroughly combined. DO NOT OVERMIX (a few lumps are fine). Add diced peppers if desired at this point and gently stir them into the batter 6) Grease a medium size cast iron skillet generously with butter or shortening and pour in the batter. 7) Bake until top is golden brown and toothpick inserted comes out clean. (about 45 minutes) 8) Use reserved melted butter from Step 3 to brush over top of finished cornbread. HEAD'S HICKORY SMOKED PULLED BEEF Similar to pulled pork, pulled beef is a nice substitute for those that dont "dig on swine" or for a nice change of pace when BBQ'ing. 1 Chuck Roast 1) Apply a generous amount of rub to the entire chuck roast. 2) Setup smoker or charcoal grill for indirect cooking and bring to a temp of 230-250 degrees. Once cooker is up to temp throw 3 fist size chunks of hickory on the coals 3) Cook until meat comes to an internal temp of 160 or so then wrap in heavy duty foil and put back on grill or smoker until internal temp reaches195-200 degrees. 4) Pull pull chuck roast from cooker but leave wrapped in foil and let rest for about 20 min or so. 5) Uncover chuck roast and place in pan along with the juices that have collected in the foil 6) Shred meat by hand using rubber gloves or with a couple of forks. Make sure you discard any of the really tough internal fat/membrane that may be present . 7) Add some Head's Red BBQ sauce to the meat and combine well. Do not add to much sauce..just enough to complement the meat. 8) Serve on cheap hamburger buns with a bit of sauce on the side ***NOTE*** Please be patient with this cut of meat. Even a small 3 pound chuck roast will take a very long time to get to the shreddable stage. Its done when its done INJECTIONS Injecting meat is method of injecting flavor (marinade) into very large cuts of meat such as brisket and pork butt. The reasoning is that with cuts that big even a lot of seasoning on the outside will never penetrate into the inner portions of the meat. All you need is a good steel meat injector (basically alarge steel syringe). These injectors come in all shapes and sizes (as well as prices!) . I used a Spitjack but for occasional home use I would recommend the 6 inch Cajun Injector . These are available at Hawgeyes BBQ as well as several other on line sources. Stay away from the small plastic ones for larger cuts of meat. The following are my two favorite injection recipes BIG COW BEEF INJECTION: (perfect for brisket) This recipe is from Dr BBQ's (Ray Lampe) first BBQ cookbook titled Big Time BBQ Cookbook .Ray was kind enough to allow me to reprint the recipe here for my customers. I highly recommend purchasing all three of his BBQ cookbooks. Click here for link to his site as all three books can be purchased there. 2 cups Beef Broth Combine all ingredients in a bowl and mix well. Refrigerate Before injecting. I inject into the top (fat side)of the brisket about every inch or so by pushing the needle in and pushing the plunger while slowly lifting the needle outward. It will take some practice so plan on getting squirted a few times until you grasp the concept .Season after injecting PORK (perfect for pork butt) This recipe is all over the Internet and BBQ forums but it can be credited to Chris Lilly of Big Bob Gibson's BBQ. 3/4 cup Apple Juice Combine all ingredients in a bowl and mix well. Refrigerate Before injecting. Since pork butt is a lot thicker than brisket I inject the top bottom and sides of the butt.Season after injecting. SMOKED & SAUTEED LOUKANIKO APPETIZER Loukaniko is a Greek style pork sausage (sometimes a pork/lamb mix). I grind my own but you can find it available at most Greek grocers and markets. A hint of orange gives it its unique flavor that sets it apart from your typical pork style sausage Although it can be considered a main dish I like cooking it up for appetizers. 2 pounds Loukaniko 1) Setup a grill or smoker for indirect cooking with some mild wood chunks or chips such as apple 2) Place loukaniko on grill turning occasionally to cook evenly on both sides. The key is not to overcook it as you will be browning it up later in a pan. 3) Heat up a pan with about a tablespoon or so of good Greek olive oil 4) Once loukaniko is done remove from grill or smoker and place onto a cutting board. Cut loukaniko on the bias into pieces about 1/4 inch thick. 5) Place loukaniko pieces a few at a time (do not overcrowd ) in the hot pan with oil and saute and toss until browned on all sides 6) Serve loukaniko on plate with toothpicks. ***NOTE*** I can email my recipe for grinding your own loukaniko to any budding sausage makers who request it
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