Legendary Sauces: Big Bob Gibson Bar-B-Q White Sauce

Big Bob Gibson Bar-B-Q White Sauce:

In a large bowl combine 2 cups mayonnaise, 1 cup white vinegar, 1/2 cup apple juice, 2 teaspoons prepared horseradish, 2 teaspoons ground black pepper, 2 teaspoons fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon cayenne pepper. Use as a marinade, baste or dipping sauce.

From "Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint" by Chris Lilly

For the Grill: RIB-EYE STEAKS WITH ESPRESSO-CHILI RUB

RIB-EYE STEAKS WITH ESPRESSO-CHILI RUB

Makes 4 servings

RUB

2 teaspoons cumin seed, toasted

2 tablespoons dark-roast coffee or espresso beans

1 tablespoon ground ancho chili pepper

1 teaspoon sweet paprika

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 rib-eye steaks, each about 8 ounces and 1-inch thick

Extra-virgin olive oil

1. In a spice mill, pulse the cumin seed and coffee beans until finely ground. Transfer to a small bowl, add the remaining rub ingredients and stir to combine.

2. Lightly brush the steaks with oil and season evenly with the rub, pressing the rub into the meat. Cover and let stand at room temperature for 20 to 30 minutes before grilling.

3. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily to indirect high heat.) Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

For the Grill: Bloodshot Mop

Bloodshot Mop

-This mop is good for slathering on whole brisket, steaks, ribs, beef, pork and chicken

Makes 2 1/2 cups

1 bottle or can (12 ounces) beer, preferably Budweiser

1 cup Spicy Hot V8 Juice

1 tablespoon Worcestershire sauce

2 tablespoons prepared horseradish

1 teaspoon finely ground black pepper

1/4 teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon Tabasco sauce

1. Pour the beer into a medium nonreactive bowl; whisk to remove the carbonation. Add all the remaining ingredients and mix well.

2. Pour mixture into a plastic squeeze bottle or a jar and refrigerate until ready to use. Shake before using.

Quick and Easy: Ice-Box Coleslaw

Ice-Box Coleslaw

Ingredients

1 fresh small green cabbage, about 1 pound
3/4 cup mayonnaise, preferably Hellmann's
2 tablespoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon sea salt, or more to taste
1/4 teaspoon white pepper, or more to taste

Cooking Directions

Fill a large bowl or 1 side of a clean double sink with ice water. Peel off the outer leaves of the cabbage and cut the remaining core in half. Soak the leaves in ice water for 15 minutes to crisp. Remove them from the water and drain on paper towels. Meanwhile, make the dressing by combining all the remaining ingredients in a small bowl. The dressing should be fairly thick. Set aside. Grate the cabbage on the coarsest side of a box grater into a large bowl or with a food processor. Pour the dressing into the bowl, mix well, and refrigerate for at least 2 hours or overnight before serving.

For the Grill: Dr. Pepper Barbecue Sauce

Dr. Pepper Barbecue Sauce

Ingredients
4 tablespoons unsalted butter (1/2 stick)
1 large yellow onion, chopped
4 cloves garlic, chopped
1 cup ketchup
3 tablespoons tomato paste
One can Dr. Pepper (12-ounce)
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed dark brown sugar
2 teaspoons ancho or New Mexican chili powder
1 teaspoon fine-ground white pepper
1 teaspoon kosher salt

Cooking Directions

In a heavy saucepan, melt the butter. Saute the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Don't overseason the sauce. Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree with an immersion or traditional blender -- this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks. Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.

For the Grill: Cajun Dry Rub

Cajun Dry Rub

1 teaspoon ground white pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried thyme leaves, crushed
1 teaspoon ground black pepper
1/2 teaspoon celery seeds
1/2 teaspoon ground red pepper
1/4 teaspoon salt


In a small bowl, stir together the spices. Rub spice mixture evenly over meat, coating the entire surface. Cook as desired, or cover and refrigerate for 15 minutes to several hours to boost flavors.

Recipe provided courtesy of Pork, The Other White Meat.

For the Grill: Beef Steak Seasoning Mix

Beef Steak Seasoning Mix

3 tablespoons coarse salt
3 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme

Mix all ingredients together well. Sprinkle evenly over steak and grill or cook as desired.

Grilled Cuban-Style Burgers

Grilled Cuban-Style Burgers

INGREDIENTS:

1 pound ground beef
1/2 pound ground chorizo
1 teaspoon salt
2 cloves minced garlic, optional
1/4 teaspoon black pepper
6-8 deli rolls

PREPARATION:

Preheat grill for medium heat. Combine meat and spices in a large bowl. Form into 6-8patties, about 1/2 inch thick. Place on grill and cook 6 minutes per side. Remove from grill and serve on deli rolls with favorite condiments. Try mild chili peppers, mustard, fresh tomatoes and thin slices of onions.

Cajun Burgers

Cajun Burgers

INGREDIENTS:

1 pound ground beef
1/4 cup barbeque sauce
1 egg
3 green onions, chopped
3 tablespoons dry bread crumbs
1 tablespoon Cajun seasoning
1 tablespoon prepared mustard
1 teaspoon Cajun seasoning
4 slices Cheddar

PREPARATION:

Preheat grill for high heat. Mix ground beef, egg, bread crumbs, green onions, mustard, and 1 tablespoon Cajun Seasoning in large bowl. Form mixture into 4 patties. In a small bowl, combine 1 teaspoon Cajun seasoning into barbecue sauce. Lightly oil grill and cook patties for 5 minute per side, or to desired doneness. At the end of cooking place cheese on patties and serve over burgers topped with seasoned barbecue sauce.

Grilled Trout Stuffed with Rosemary, Thyme and Garlic

Grilled Trout Stuffed with Rosemary, Thyme and Garlic


Serves 4

Freshly caught trout need little to enhance their natural flavour – just some herbs, garlic and lemon.

4 small trout, cleaned and gutted
Few sprigs rosemary
Leaves from 4 sprigs thyme
2 cloves garlic, peeled and crushed
Pared rind of 1 lemon
Freshly ground salt and pepper
2-3 tbsp olive oil
4 lemon wedges

1 Stuff the herbs, garlic and lemon rind into the trout cavity.

2 Place a cast-iron frying pan on a camping stove or barbecue for a few minutes, add the oil and pan-fry the fish for 3-4 minutes on each side. The skin will turn a lovely crispy brown.

3 Season with the salt and pepper and serve with lemon wedges.

Hot Dog Recipes: Chicago Dogs

Chicago Dogs

INGREDIENTS:

8 good hot dogs
8 hot dog buns
2 tomatoes
16 pepperoncini peppers
1/2 cup onion, chopped
1/2 cup sweet pickle relish
celery salt

PREPARATION:

Cut tomatoes into thin slices, then cut in half to make half circles. Grill hot dogs over a medium high heat until browned, about 4 minutes, turning occasionally. Open hot dog buns and grill for 1 minute cut side down.

Assemble dogs by placing 2 slices of tomato on the bun, then the hot dog, and then the peppers. Now top with mustard, onions and relish. Sprinkle on some celery salt and you have a real Chicago Hot Dog.

QUICK AND EASY: CHARRO BEANS - CROCK POT RECIPE

CHARRO BEANS


Frijoles charros (charro beans) is a traditional Mexican dish. This recipe comes from Guadalajara and expands all over Mexico. The “charro beans” are made like normal beans, but with additional ingredients depending on the region. Some ingredients are bacon, serrano chili, red tomato, onion, cilantro, garlic, ham, chunks of pork and chorizo. This is a (thermally) hot dish that is usually served to start or to complement the meal.


Select your ingredients:

One pound of pinto or brown beans (fresher the better)
One 8-ounce can Ro-Tel Tomato Sauce (mild or spicy)
One coarsely-chopped green bell pepper
One coarsely-chopped medium sized onion
One to two cloves of minced garlic
Two to three sprigs of fresh Cilantro
Ham hock or four slices of 2 inch sections of bacon
Salt, ground black pepper, chili powder for seasoning

(add seasonings to your preferred taste)

Directions:

Cull and rinse pinto beans to remove unwanted debris.

Place beans in a four-quart crock pot and cover completely with about two inches of water.

Add other ingredients and season to taste.

Cover Crock Pot and cook on low setting for about eight hours or until beans are tender (mashing and mixing a few beans helps thicken broth).

Check taste for seasonings late in cooking process, adjust and enjoy.

Remember removing crock pot lid retards cooking heat.

Could not be easier for such a great result.

Serve:

With cornbread and your favorite smoked or grilled barbecue meat

Straight from the Pits: GRILLED BARBECUE PORK STEAKS

GRILLED BARBECUE PORK STEAKS

Select your ingredients:

4 pork blade steaks with 1 inch or more thickness
One half cup of your favorite barbecue sauce
One third cup of natural honey (may substitute brown sugar or molasses for variations).
One tablespoon of Worchester sauce
One teaspoon of garlic salt
One half teaspoon of favorite mustard
Directions:

Bring barbecue grill to acceptable cooking level. Place steaks on the grill grate about four inches just above the medium to slow coals and cook for approximately 5-8 minutes on each side or until meat thermometer indicates about 150 degrees internal temperature.

As the steaks cook, combine remaining ingredients In a small mixing bowl, then continue to brush steaks with marinade sauce until cooking is complete (about five minutes). With cooking adjustments, pork chops will also work.

Serve:

Serve with a mixed salad and foil-wrapped sweet potato or fresh corn for a southern taste delight.

For the Grill: BACON & CHEESE BURGER

BACON & CHEESE BURGER

Serves 4

Ingredients

1 lb. ground beef
1/2 cup shredded Cheddar or Monterey Jack cheese
1/4 cup Lea & Perrins Worcestershire Sauce
1/4 cup chopped crisp-cooked bacon (about 4 pieces)


Method

In medium bowl, combine all ingredients; shape into 4 patties. Grill or broil until done. Notes Recipe can be doubled. Add zip to your salad by adding a splash of LEA & PERRINS Worcestershire Sauce to your Caesar salad dressing or favourite vinaigrette.

Source Lea & Perrins

For the Grill: Garlic Marinated Steaks

GARLIC MARINATED STEAKS WITH SAVORY MUSHROOM SAUCE

Serves 4 - 6

Ingredients

1/2 cup dry red wine
1/3 cup Lea & Perrins Worcestershire Sauce
1/4 cup PLUS 1 Tbsp. olive or vegetable oil
2 large cloves garlic, chopped
1-1/2 to 2 lbs. boneless beef top loin or flank steak*
1 medium onion, thinly sliced
1 can (14-1/2 oz.) beef broth
1 Tbsp. cornstarch
1 can (3 to 4 oz.) sliced or whole mushrooms, drained


Method

For marinade, in small bowl combine red wine, Lea & Perrins Worcestershire Sauce, 1/4 cup oil and garlic.

Place steak in shallow baking dish and pour 1/2 cup marinade over steak, turning to coat.
Marinate in refrigerator 3 to 24 hours, turning occasionally. Refrigerate remaining marinade.
Remove steak; discard marinade.

Grill or broil steak to desired doneness.

Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat and cook onion, stirring occasionally, 5 minutes or until golden.

Stir in refrigerated marinade, beef broth combined with cornstarch and mushrooms.
Bring to a boil and cook, stirring occasionally, 2 minutes or until slightly thickened.
Pour over steak.

For the Grill: Grilled Catfish Fillets

Grilled Catfish Fillets

Start with 1/4 cup Italian dressing to 1 or 2 tablespoons mustard (I would use Dijon or Bold and Spicy), then a dash of Worcestershire sauce.

INGREDIENTS:

Italian dressing
mustard
dash Worcestershire sauce
catfish fillets (thick ones if possible)
Creole Seasoning

PREPARATION:

In a small bowl, mix Italian dressing, mustard, and Worcestshire sauce. Rub on fillets. Sprinkle Creole seasoning on fillets. Allow to marinate 1 hour in refrigerator ( not too much longer or the vinegar in the dressing will start to break down the fish). Use charcoal grill if possible. Grill over med. heat until fish barely starts to flake. Don't overcook.