Newsgroup: it.hobby.cucina
Titolo: Barbecue menu

Beef Ribs, Bourbon-Glazed, Smoked
Rub
1/3 cup black pepper, ground
1/4 cup paprika
2 tbs sugar
1 tbs salt
2 tbs chili powder
2 tsp garlic powder
2 tsp onion powder
9 lbs of thick, meaty, beef ribs (original recipe was for 3 racks of pork
spareribs, which I do for my Thai family).
Bourbon Mop (Optional, but highly recommended)
3/4 cup Bourbon
3/4 cup cider vinegar
1/2 cup water
'Bour-BQ' Sauce
1/4 cup butter
1/4 cup oil (preferably canola or corn)
2 medium onions, minced
3/4 cup Bourbon
2/3 cup ketchup
1/2 cup cider vinegar
1/2 cup fresh orange juice
1/2 cup pure Vermont maple syrup
1/3 cup dark unsulphered molasses
2 tbs Worcestershire sauce
1/2 tsp black pepper, fresh ground
1/2 tsp salt
The night before, mix up the rub and apply 1/2 of it evenly over the ribs.
Put them in a plastic bag in the 'fridge overnight.
The next morning, take them out, pat them down with the remaining rub and
let them come to  room temperature while you get the smoker up to 200 -
220� F (100 to 105 C) and mix up the mop, about 30 to 45 minutes. Put the
mop on low heat to warm up.
Put the ribs in the smoker, over lump charcoal and whatever hardwood you
want for smoke flavor. They're gonna cook around 4 hours. Turn and mop 'em
after 1-1/2 and 3 hours. While they're smokin', prepare the 'Bour-BQ' sauce
in a large saucepan. Melt the butter with the oil over medium heat. Add the
onions and saut� 'til they begin to turn golden, maybe 5 minutes. Add the
remaining ingredients, reduce the heat to low and cook until the mixtures
thickens, about 40 minutes, stirring frequently.
Brush the ribs with the sauce a couple of times in the last 45 minutes of
cooking. Return the remaining sauce to the stove and simmer 15 to 20
minutes 'til it's reduced by 1/3 and gooey and sticky.
When the ribs are ready, a fork will easily enter the meat. Serve with the
reduced sauce on the side.
Accompaniments �
Wilted salad
Glazed bacon
6 slices pancetta or bacon, preferably thick & smoky
1-1/2 tbs honey or maple syrup
1-1/2 tbs prepared mustard
1/2 tsp cider vinegar
Bacon vinaigrette dressing
1/2 cup rendered bacon fat plus EVOO
3 garlic clove, minced
3 tbs cider vinegar
1 tbs honey or maple syrup
salt & fresh-ground black pepper to taste
10 to 12 cups torn leaf lettuce (2 to 3 Romaines)
Preheat oven to 325� F.
Arrange the bacon in a single layer on a baking sheet with sides. Bake for
10 minutes. Pour off and reserve all rendered fat.
In a small bowl, mix the honey or maple syrup, mustard and vinegar. Spread
1/2 the mixture over the bacon and bake for 7 to 8 minutes. Turn the bacon
over and spread it with the remaining syrup mixture. Bake another 6 to 7
minutes or until medium brown and crispy. Watch carefully for the last few
minutes to avoid burning. Cool briefly, then chop or crumble.
Warm the bacon fat and oil mixture over medium heat in a small skillet. Add
the garlic and saut� it briefly. Add the remaining dressing ingredients and
heat, stirring, 'til the honey dissolves.
Place the greens in a salad bowl and pour the warm dressing over them. Toss
lightly. Sprinkle the bacon over the salad and serve hot or at room
temperature.
Batter-fried mushrooms
 2  cups  all-purpose flour
 1  tablespoon  salt
 2  teaspoons garlic powder
 1  teaspoon  baking powder
 1 pint beer
 oil -- for deep-frying, olive, canola, peanut, safflower, corn, soy or
 vegetable 36 to 48  medium whole  mushrooms
Combine flour, salt, garlic powder, and baking powder in medium bowl. Add
beer and whisk until smooth.  Cover and chill 30 minutes.  Whisk again, let
stand in refrigerator until ready to use.  Batter can be prepared 1 day
ahead if desired.  Heat oil to 375 F.  Holding stem, dip each mushroom into
batter, covering cap completely.  Fry in small batches until golden brown.
Allow oil to return to 375 F before adding next batch. Drain. They'll be
eaten as fast as you can cook 'em!
SOURDOUGH CORN BREAD
1 cup sourdough starter
2-1/2 cups yellow corn meal
1-1/2 cups evaporated milk
2 eggs, beaten
1 tbs sugar
1/4 cup melted butter
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
Mix starter, corn mean, evaporated milk, eggs and sugar in a large bowl.
Stir in the melted butter, salt and soda.  Turn into a 10" greased frying
pan, cover lightly and let rest in a warm place for 1/2 hour, then bake in
hot oven (450F) for 25-30 minutes. Serve hot with honey.
I've made this menu a couple of times for my family with pork spareribs and
once for me and a few beer buddies, using beef ribs. In the latter case, I
also pick up a case of a good beer to keep 'em quiet while they wait. I
never seem to make enough!
-- 
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families:  
https://www.woundedwarriorproject.org/
    Thank a Veteran!
Support Our Troops:   
http://anymarine.com/
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Thanks ! !                 ~Semper Fi~                USMC 1365061

 you want for smoke flavor. They're gonna cook around 4 hours.
So you slow cook them? Indirect heat or just minimal coals?
-- 
  Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano 

 So you slow cook them? Indirect heat or just minimal coals?
"over" wasn't the right word. I have an offset smoker
http://bbq.about.com/od/smokerreviews/gr/aapr072405a.htm
firebox on one side smoke chamber on the other. I build a good fire and
adjust the temperature with the inlet damper, leaving the exhaust damper
wide open.
I use a Polder type probe thermometer to monitor the heat at grate level.
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