issue 003: the barbecue edition

What's grilled, smoked, sauced, beefed, porked or chickened?

A true Southerner will know the answer. It's as clear as Shiner is Texas---barbecue. Now is the time you should be wheeling your pits out of the garage and taking the cover off. Clean out the cobwebs and get rid of that leftover gristle from last season that is still stuck to the grill. Add the charcoal; douse it with lighter fluid. Strike a match--SUMMER!

The smell of a freshly lit pit drives me crazy. The aroma of burning wood and sizzling meats makes me feel like it is Christmas all over again. You lift open the lid to see what Tex brought you for eating...a burger, a couple of steaks, two slabs of ribs and three beercan chickens.

Someone's been good this year!

I know there are a million and one ways to go about barbecuing. And I know everyone has a different method, style, preference, technique, etc. for them. So when you think about it, there is no right or wrong way...just barbecuing. In conjunction with that time-honored season that is BBQ, I give you my take on all things sauces and rubs. We start with the true Texas style of The Back Forty and end with a sweet and spicy Caribbean Rummy.

Grill on and enjoy!

The Back Forty™ Barbecue Sauce

Yield: 5 cups

Ingredients

2 tablespoons butter

1 medium onion, finely chopped

2 garlic cloves, minced

½ cup orange juice

½ cup red wine vinegar

½ cup molasses

¼ cup Worcestershire sauce

3 cups ketchup

2 teaspoons ground mustard

1 teaspoon chipotle chili powder

1 teaspoon paprika

Salt, to taste

Directions

In a large saucepan, melt butter over medium heat. Add onion and garlic; sauté until tender (5-6 minutes). Add remaining ingredients and bring to boil. Reduce heat, taste, and adjust with salt. Simmer 30 minutes, stirring often. Remove from heat and refrigerate until use. For best flavor, make sauce at least one day in advance to barbecuing.

Cactus Rose™ Dry Brisket Rub

Yield: 4 cups, dry

Ingredients

1 ¼ cups brown sugar

¼ cup paprika

¼ cup salt

4 tablespoons chili powder

4 tablespoons dried oregano

4 tablespoons dried thyme

2 tablespoons ground black pepper

1 tablespoon cocoa powder

1 teaspoon ground mustard

Directions

In a large bowl, combine all ingredients. Store in an airtight container until ready for use. Rub desired amount on surface of uncooked meat. Cover and refrigerate 4 hours before cooking.

Northern Lights™ Dry Rib Rub

Yield: 4 cups

Ingredients

1 ¾ cups white sugar

4 tablespoons light brown sugar

¼ cups paprika

1 tablespoon ground black pepper

1 ½ teaspoons garlic powder

½ cup salt

2 tablespoons chili powder

1 teaspoon cayenne pepper

1 teaspoon ground mustard

½ teaspoon ground cumin

Directions

Place all ingredients in large mixing bowl. Mix thoroughly, ensuring evenness, and breaking up any lumps. Store in an airtight container until ready to use.

Southern Gentleman™ Barbecue Sauce

Yield: 5 cups

Ingredients

3 tablespoons Southern Comfort whiskey

2 cups ketchup

1 cup distilled white wine vinegar

½ teaspoon cayenne pepper

1 teaspoon crushed red pepper flakes

1 teaspoon ground black pepper

½ cup packed light brown sugar

½ cup water

2 teaspoons liquid smoke seasoning

Directions

In a large saucepan, add whiskey and burn off alcohol (light match and hold inside pan—caution needed as flame might be sudden). Alcohol only needs a couple of minutes to burn off, or until flame is gone. Add remaining ingredients; bring to boil. Adjust with salt as needed. Lower temperature and simmer for 30 minutes. Remove from heat and cool. Store in an airtight container until ready for use.

Caribbean Rummy™ Barbecue Sauce

Yield: 3 cups

Ingredients

1 cup chopped white onion

2 tablespoons chopped jalapeno pepper*

1 tablespoon light olive oil

2 tablespoons Bacardi 8 dark rum

1 cup ketchup

¾ cup molasses

2 tablespoons red wine vinegar

3 tablespoons orange juice

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon prepared mustard

½ orange peel, grated

1 tablespoon dried thyme

2 teaspoons salt

½ teaspoon ground black pepper

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Directions

In a medium saucepan, sauté onions and jalapeno with oil until caramelization begins. Add rum and burn off alcohol (light match and hold inside pan—caution needed as flame might be sudden). Alcohol only needs a couple of minutes to burn off, or until flame is gone. Add remaining ingredients; bring to boil. Remove from burner; puree with stick blender until desired smoothness. Return to burner and simmer 10 minutes. Taste and adjust with salt. Cool and store in airtight container until use.

*According to your heat-tolerance, you may want to remove seeds. In this recipe, I left the seeds in. Wash hands thoroughly after handling jalapenos and do not get near eyes.