Free Stuff: Guy Fieris Summer Grilling Essentials

With its great taste and second-to-none versatility, you cant go wrong with pork on the grill especially now that the USDA has lowered pork cooking temperature guidelines to 145 degrees Fahrenheit, followed by a three-minute rest time resulting in a juicier, tender, medium-rare grilled masterpiece.

To help ignite your inspiration, the National Pork Board and Guy Fieri are excited to offer a Summer Grilling Essentials prize pack to giveaway to one lucky visitor of our BBQ Addicts community. The lucky winner will be hooked up with everything you need to kick your outdoor cooking into high gear for the second half of the summer grilling season.

The prize pack includes Guys new cookbook Guy Fieri Food: Cookin It, Livin It, Lovin It, four (4) bottles of guys new line of BBQ sauces, the ultimate grilling tool set, a digital thermometer, and a $25 gift card to purchase pork at a local retailer. To get entered into the drawing, all you have to do is leave a comment below and/or on our Facebook fan page letting us know why you love pork. (HINT: commenting in both locations will double your chances of winning!!!) On Monday, August 1st, well randomly select one lucky winner from all those who have entered. Good luck!

To hype up your appetite awhile you anxiously await the announcement of the winners name, Guy has also hooked us up with a brand new hot-off-the-presses pork recipe.

Cuban-Style Grilled Spare Ribs with Mojo Sauce

8 pounds pork spare ribs, trimmed of excess surface fat, silverskin removed, cut into 5 or 6
slabs
2 tablespoons granulated garlic
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper

Mojo Sauce
1/3 cup extra virgin olive oil
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
2 tablespoons fresh lime juice
3 garlic cloves, minced
3 tablespoons chopped cilantro
2 tablespoons chopped flat-leaf parsley
2 tablespoons finely chopped chives
1 tablespoon honey
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper

Preheat an outdoor grill for indirect medium heat. For a gas grill, remove cooking grates.
Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over off burner
and add 2 cups water. Replace grates. Adjust heat to medium (350F). For a charcoal grill,
place disposable aluminum foil pan on one side of charcoal grate; add 2 cups water. Build
fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill
opposite pan and let burn 15-20 minutes. Position cooking grate in grill.

Mix granulated garlic, salt, and pepper a together in a small bowl to make a basic seasoning
mix (the bright, bold flavor will come later from the mojo sauce). Season ribs all over, rubbing
seasoning into the ribs well. Arrange ribs over foil pan (a rib rack works great) and cover the
grill. Grill, turning occasionally, until the ribs are nicely browned and the meat is beginning to
pull away from the bones, about 1 1/2 hours. (For a charcoal grill, add 12 briquettes to coals
after 45 minutes.) This gets the ribs nice and smoky for a great base flavor.

Carefully transfer ribs to a platter. Wrap each slab in a double thickness of aluminum foil.
Crimp foil edges to seal packet. Return the ribs to indirect medium heat. (For charcoal grill,
add 12 more briquettes to coals.) Cover and grill ribs until very tender (caused by steam in foil),
about 1 hours.

Meanwhile, make mojo sauce. Process ingredients in blender into smooth sauce, and season
with salt and pepper. Refrigerate to blend flavors, at least 15 minutes. Taste and adjust

seasoning once more just before serving. Makes about 1 1/3 cups.

Return ribs to platter. Carefully unwrap ribsthe ribs will be very steamy and hot, so take care-
-and discard foil. (Ribs can be prepared up to 1 hour ahead at this point. Or cool, cover, and
refrigerate for up to 4 hours.)

Prepare a hot fire in grill. (For a charcoal grill, build a fresh fire, let burn until coals are covered
with ash.) Return unwrapped ribs to grill and cover. Grill, flipping occasionally, until sizzling, 6
to 8 minutes.

Transfer ribs to a carving board and let stand for 5 minutes. Cut into individual ribs and place
on a clean platter. Serve ribs with mojo sauce, allowing each guest to spoon sauce over ribs to
taste.

Congratulations to Ken from Ontario for being selected as our winner! Thanks again to everyone who entered our Summer Grilling Essentials Giveaway!

*Please note that The National Pork Board is not sponsoring the giveaway promotion, but rather supplying the prize pool by providing us with the free gift basket.

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5 Great BBQ Joint Pics New York Edition

I wanted to highlight some BBQ joints from New York for this weeks set of pictures and knew that there was only one place I could go to find great photos from unique BBQ joints. That place is Pigtrip.net. If youre into BBQ and youre on the east coast (or traveling there in the near future) you have to make Garys site a once a week minimum visit. Hes extremely knowledgeable, has honest and thorough reviews, and is passionate about BBQ.

All 5 photos below are via Pigtrip.net:

Fatty Cue Brooklyn

Butcher Bar Queens

Mables Smokehouse Williamsburg

Dinosaur Bar-B-Que NYC

Wildwood Barbeque New York

Have you been to any of these? Any of these your favorite? If not, which spot is your favorite New York BBQ hang out?

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Barbecue Chicken Recipes For the Grill and Oven

From My Barbecue Chicken Recipes

I once read this somewhere: "What Westerners call smoking, Southerners call BBQ and what Westerners call BBQ, Southerners call grilling. Northerners don't make these distinctions because they just can't cook."

That is hilarious!! (Sorry, Northerners.)

I use this bit of humor to make a point that I hope will make this page more user-friendly. When I use the term "barbecue chicken recipes", I mean chicken with BBQ sauce on it. For some people, as noted above, the word "barbecue" or "BBQ" can mean just grilled meat. If you're looking for grilled chicken recipes (with or without rubs, glazes, and sauces) please see my grilled chicken recipes page.

Now that we've cleared that up, let's get on with the barbecue chicken recipes, shall we?

...

One of the great things about poultry is that it's cheap and plentiful. So there are a variety of barbecue chicken recipes that you can try out and customize to your personal taste. Just remember...

The USDA says raw poultry should be cooked to a minimum internal temperature of 165F. So you're going to need a good instant-read food thermometer. Invest in one and it will make preparing your chicken much easier and safer.

Preparing Your Chicken

When preparing chicken for barbecuing, I like to give it a good scrubbing with lemon juice. Lemon does wonders in getting the chicken clean and removing that slimy film.

Next, you have the option of seasoning your chicken with a rub, a marinade, or brining it. Rubs and marinades add flavor. Brining adds moisture (and flavor too, depending on the ingredients in your brine).

I like to brine my chicken before barbecuing. After brining, I rub it with a salt-free or very low-sodium rub, since the brining process has already provided enough saltiness. Then I brush on the BBQ sauce during the last 10-15 minutes of cooking.

Here's the barbecue chicken recipe I use to brine and barbecue 1 whole fryer, cut into 8-10 pieces:

What you'll need:

• 1 whole fryer cut into 8-10 pieces
• Brining solution:
  - 2 quarts cold water (i.e., 8 cups)
  - 1/4 cup kosher salt (or 3 tablespoons table salt)
  - 1/4 cup brown sugar
  - 1 small onion, sliced
  - 2 cloves of garlic, crushed
  - 2 bay leaves (optional)
  
• Low sodium BBQ rub (see my BBQ Rub Recipes for my low sodium rub)
• BBQ sauce
• Cherry or Apple wood - 2 small chunks or a handful of chips soaked in water
• A large container to hold the chicken while brining

BBQ Sauce (I created this just for my BBQ'd chicken):

• 2 cups ketchup
• 1/2 cup brown sugar
• 1/2 cup crushed pineapple (drained)
• 1/2 cup honey
• 1/4 cup Worcestershire sauce
• 1/4 cup apple cider vinegar
• 1/4 cup molasses
• 3 tablespoons prepared mustard
• 1 tablespoon of your favorite barbecue rub
• 2 teaspoons liquid smoke
• 1 teaspoon cayenne
• 1/2 teaspoon freshly ground black pepper
• a pinch of salt

Brining Instructions (Updated)

1. To create your brine for this and most other barbecue chicken recipes, mix the salt and sugar in a cup of hot water and stir to dissolve.

2. Place your chicken in a non-reactive container like a glass baking dish or plastic bowl. I simply use a resealable plastic storage bag.

3. Put all the dry ingredients together with the chicken. Add the 7 cups of cold water to the chicken and then add the remaining cup of water containing the salt/sugar.

Make sure all pieces are fully submerged in the brine and refrigerate.

The rule of thumb for brining is: 1 hour per pound of meat/poultry. For brining chicken pieces you typically start with a 1 hour brine as well. I find that brining pieces for 1-1/2 hours works for me.

More Updates:

While the chicken is brining in the refrigerator, soak your wood chips/chunks. (You can soak your wood chips/chunks if you like but it's not necessary. The wood absorbs very little water so I personally have stopped doing it. Plus, the additional moisture on your coals might cause the temperature to temporarily dip, even if only a slightly).

When your chicken is done brining, remove it from the brine, rinse and rub with your BBQ rub. Now let the chicken come to room temperature (about 30 minutes). Putting ice-cold chicken on the grill will result in the exterior getting cooked before the inside is done.

While you wait, start your charcoal and set-up your grill for medium high, indirect heat (400F). Depending on the size of your grill, use the 2-heat zone or 3-heat zone method.

Once the coals are ready, it's time to barbecue. Ladies and gentlemen: Start your chickens!!

Cooking Your Chicken (Updated)

1. Sear your chicken on the grill directly above the coals for 3 minutes per side.

2. Move your chicken away from over the coals and place the pieces over the indirect heat side of your grill, skin-side up. Again, this indirect heat portion of your grill should be about 400F as the temperature is going to slowly decline as you cook.

3. Now add your wood chunks/chips to the coals and close the lid. Cook for 10 minutes.

4. After 10 minutes, rearrange the chicken by moving the pieces that were on the hotter side of the grill to the cooler side. And the pieces that were on the cooler side of the grill - move them so that they're now on the hotter side. Turn the pieces over, if necessary. Cook for another 10 minutes.

5. Finally, start basting the chicken with your BBQ sauce for another 10 minutes or until the chicken reaches an internal temperature of 165F. I usually check the breasts and thighs. You can remove the chicken from the grill when the meat reaches 160F, as its internal temperature will continue to rise for a few minutes after cooking.

After taking the chicken off the grill, tent it loosely with aluminum foil and let it rest for about 8 minutes. That's it!

You'll find even more barbecue chicken recipes below!

Recipes:

1. BBQ Chicken Wings
2. Baked BBQ chicken

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Cooking Myths: Recipes With Alcohol

This weekend I was watching reruns of Alton Browns Good Eats (one of my all time favorite cooking shows), and I caught an episode that was completely dedicated to cooking with alcoholwell, mainly wine and beer. Lately I have taken an even more increased interest in incorporating these flavors into my own cooking, so I quickly hit the record button on my DVR. Coincidentally, Alton proceeded to breakdown the science behind two specific recipes that I have been experimenting with extensively myself; wine marinated lamb steaks and beer bread. But that wasnt the nugget of information that piqued my interest.

Weve all seen those cooking shows, live demonstrations, or even have a drunk uncle who glugs a hearty dose of bourbon whiskey into a barbecue sauce and says dont worry, the alcohol will cook off. Its easy to see where this general assumption would come from, as the boiling point of alcohol is significantly lower than the boiling point of water, but the cold hard fact is that you can never cook off the entire amount of alcohol that is added to a dish. You can get close, especially with longer cooking times, but you might be surprised to find out how much of the alcohol content ends up residing in the food you ingest:

Time/Process	Alcohol Remaining
Immediate Consumption:	100%
Boil & Remove:	85%
Flamed:	75%
15 Minutes:	40%
30 Minutes:	35%
1 Hour:	25%
2.5 Hours:	5%

For the sake of full disclosure I should let you know that Im nowhere near opposed to having a hearty dose of booze in my food, but I do think it merits attention to know its there. Everyone that cooks and shares meals with friends and family knows that you inevitably encounter individuals with certain dietary restrictions. Being in tune with your ingredients, and how they react during the cooking process, will make you that much more of a versatile grill master. So go ahead and tuck this little tid-bit of information in your back pocket for the time being, as you may need it at some point in the future.

And in case youre interested in sampling some of those boozy recipes that Alton was featuring on Good Eats, heres the links to his full rundown over on the Food Network site:

Cheddar Cheese Beer Bread
Lamb Shoulder Chops with Red Wine

Just a fair warning though. If youve never had beer bread, be prepared to become addicted. One taste and your mind will run wild with all the different flavor combinations to pair with your favorite brews.

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Meyers Elgin Smokehouse End of Summer BBQ Giveaway

Its hard to believe, but we have one more week left until the official end of Summer 2012. With that being said, Kevins BBQ Joints has teamed up with Meyers Elgin Smokehouse in Elgin, Texas to provide an incredible End of Summer BBQ Giveaway to ease you into Fall and of course tailgating season.

For the Meyers Elgin Smokehouse / Kevins BBQ Joints giveaway there will be TWELVE different winners (yes, weve gone a little crazy with this one). Here are the prize packages:

The first person drawn will receive the Cowboy BBQ Combo (Value $ 82.95)
Includes One slab of Meyers St. Louis-style pork ribs (2-2.5 lbs)
One 1/2 smoked Texas brisket (2-3 lbs)
Two lbs. of smoked sausage
One 16oz. bottle of Meyers Honey Mesquite BBQ sauce
One bottle of Meyers Smokehouse seasoning
One bottle of Meyers Texas Bean seasoning

The second person drawn will receive Two slabs of St. Louis pork ribs, one 16 oz. bottle of Meyers honey mesquite BBQ sauce and one bottle of Meyers smokehouse seasoning. (Value -$46.95)

TEN additional people drawn will receive a BBQ Seasoning Sampler AND a Fightin Sausageheads t-shirt (Total Value $ 32.90)

There are (3) easy ways to enter. All you have to do is ONE of the following:
(1) Tweet about the contest including @kevinsbbqjoints so I can track it (or simply tweet I just entered the Meyers Elgin Smokehouse Giveaway @kevinsbbqjoints), (2) Post a comment about your favorite type of BBQ in the comment section below this blog post, or (3) Post a comment about your favorite type of BBQ meat on the facebook page for Kevins BBQ Joints here on the post announcing this contest. To up your odds, you can do any and/or ALL of these every day (one entry per day though). Contest ends at midnight Pacific time on Monday September 3rd and winners will be drawn later that week. NOTE: If you share the contest on facebook please comment on my facebook page to let me know you shared. Note that prizes 1 and 2 are available only to US residents(since they are perishable food), but 3 winners can be from anywhere in the world. Good luck!

To purchase any of Meyers Elgin Smokehouses famous sausage, brisket, ribs, sauces, and more follow this LINK
Follow them on twitter here
See their facebook page here

Once again, I want to give a HUGE thank you to Gregg and Gary Meyer as well as the rest of the Meyer family for both this incredible giveaway and the support theyve given me and my site.

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Thai Chicken Recipe With A Sweet Chili Sauce Glaze

From my Thai Chicken Recipe With Sweet Chili Sauce Glaze

Of the many Asian-inspired recipes in my food arsenal, this Thai chicken recipe is not what I would call the most "authentic". But here's the thing: it tastes absolutely wonderful and it's really really easy to make. I like easy. I can do easy. And, according to my wife, I AM easy...in a "woman at a truck stop" sort of way. ...Whatever, though.

There are two ways to make this chicken - one way being brain-dead easy, and the other involving an extra step (4 to 8 hour marinade) that imparts more flavor.

Hmmmm... Brain-dead easy with flavor or super easy with more flavor. Let's do super easy with more flavor.

Now I'm gonna confess to you right here and now -- I love me some Thai sweet chili sauce. It's sweet and sticky with a little kick to it. What's better'n that??

However, since the sauce is syrup-like in consistency, don't expect the flavor to penetrate the poultry like an acidic marinade, even after an overnight bath in the stuff. It's not a marinade but a glaze and/or dipping sauce.

Still, this Thai chicken recipe does include letting the chicken soak in the chili sauce for 4 hours to overnight because it does impart a deeper flavor when compared to just grilling the chicken and brushing on the sauce at the end.

If you're pressed for time, though, you can follow my recipe below and just skip soaking the chicken in the chili sauce.

Thai chicken Recipe

Prep Time: 8 hours
Cook Time: 30 min

Total Time: 8 hours and 30 minutes

Ingredients:

• 1 whole fryer cut into 8 to 10 pieces
• 1 large bottle of Thai sweet chili sauce

For Brine:

• 1/4 cup of kosher salt
• 1/4 cup of brown sugar

Directions:

1. To brine chicken, mix salt and sugar in one cup of hot water and stir to dissolve. (I boil or microwave the water to make this easier, but use caution).
2. Combine salt/sugar water and 7 cups of cold water in a non-reactive container or freezer bag. (Note: if you use a freezer bag, add cold water to bag first, then add salt/sugar water).
3. Add chicken to brine and refrigerate for 1-1/2 hours.
4. Next, remove chicken from brine and rinse. Discard brine. Return chicken to container and pour in chili sauce until every pieces is covered. Don't use all of the chili sauce, though. We'll need some for basting the chicken later.
5. Let chicken soak in chili sauce for 4 hours to overnight.
6. When the chicken is done soaking in the chili sauce, remove it from the refrigerator and let the pieces come to room temperature (about 35 minutes).
7. While the chicken is resting, start your coals and get your grill going. You're going to be using medium high, indirect heat. So you want your grill at about 425F.
8. Once your coals are nice and hot, oil your grill grates so the chicken won't stick.
9. Grill chicken 10 minutes per side. Then baste your chicken with the sauce and grill for another 5 minutes per side, basting each side.

Once the chicken is done, remove it from the grill and let it rest for 5 minutes. Serve with sticky rice and stir-fry!

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Recipe: Chicken Wings with Thai Sweet and Hot Chili Glaze search: share recipes: archives: copycat: cookbooks: daily news: daily menus Chicken Wings With Thai Sweet & Hot Chili Glaze Recipe Yummly Chicken Wings With Thai Sweet & Hot Chili Glaze recipe Main Dishes, Appetizers with chili sauce, soy sauce, hot chili, sesame oil, fresh ginger, chicken wings ... Chicken Wings With Thai Sweet Hot Chili Glaze Recipe - Food.com ... Very easy and tastes so good. I didn't grill mine. I baked my wings at 375 for 45 minutes then slather on the sauce and baked again at 400 for 20 minutes until the ... Grilled Chicken Wings with Sweet Red Chili and Peach Glaze 1 (12 oz.) jar Smucker's Orchard's Finest Coastal Valley Peach Apricot Preserves 1 cup Thai sweet red chili sauce 1 teaspoon lime juice Thai Sweet Chili Sauce Recipe - Group Recipes. We Food. My original Sweet Thai Chili Sauce. Great for chicken, shrimp, fish ... glaze; asian; rub; tangy; sweet; spicy ... Recipes Easy Quick Thai Sweet Chili Sauce Top Chicken Wings with Sweet Chili Glaze - Smucker's Recipes; Sweet Tips; Promotions. Promotions; Sign Up ... Chicken Wings with Sweet Chili Glaze ... turning occasionally, or until chicken is done and sauce ... Seared Thai Salmon Recipe - Delish.com Seared Thai Salmon. From Redbook. This recipe has been tested by Redbook ... makes a quick but flavor-packed glaze ... Chicken Chili Recipes The Saucy Gourmet: Spicy Basil Chicken-Secret Recipe Club Sweet 'N Low (1) Sweet Chili Sauce (1) swiss cheese (2) ... Luckily, I found the perfect recipe, Spicy Basil Chicken from ... I love basil chicken from the thai ... Grilled Chicken Wings with Sweet Red Chili and Peach Glaze Recipe ... Rate recipe. These succulent chicken wings are grilled with a glaze of peach-apricot preserves, Thai sweet red chili sauce, fresh cilantro and lime juice. Serious Eats: Recipes: Tags: pork My Thai; Preserved; Recipe Roundups; Sack Lunch ... pastes: black bean, chili bean, and sweet ... are simmered in soy sauce and sugar. The mixture reduces into a syrupy glaze.

My Favorite BBQ Joints Volume 30 RL Reeves Jr. Scrumptious Chef

Im actually surprised that RL Reeves Jr. accepted my invitation to provide his list of favorite BBQ joints. Perhaps its from my persistence or a weak moment on his part, but regardless of the reason, youre in for something special this week. RL Reeves Jr. is easily the busiest and most proficient writer in pursuit of all that Austin (and beyond) offers when it comes to food and drink. By the time youve read this short paragraph hes no doubt penned and published 3-4 pieces on either Scrumptious Chef or Chowpapi. What makes this weeks list different than the other 29 previous is that he has gone outside of the United States to offer up a few gems that I know for sure youve never heard of.

Here are RL Reeves Jr.s favorite BBQ joints in his words:

This is tough. Tougher than it has any right being. Its hard to make a top ten list out of the hundreds of barbecue joints Ive eaten at over the years but Ive been tasked tricked into having a go at it, so here they are: In order, starting with the number one spot.

1 Archibalds Barbecue in Northport, Alabama. The finest smoked meat I ever put in my mouth and holder of the always revered final meal on earth if I had time to plan such a thing. Since 1962, the Archibald family has been putting out pork butts and pork ribs in their tiny seats 6 barbecue stand just north of Tuscaloosa. George Archibald Jr is the pitmaster a term I do not use lightly, big difference between pitmaster and pitboss and his sister Paulette makes the sauce. Its the best barbecue Ive ever eaten and the only sauce on earth I buy a gallon at a time.

Photo of Archibalds courtesy of Buffetbuster @ RoadFood.com

2 JMueller Barbecue in Austin,Texas. Street fighting man. The hot-headed John Mueller is a cypher to this day. A puzzle of a man who has left a giant, fist-shaped mark on the world of Texas barbecue. I never know if Im going to get the plate of smoked meat Ive just ordered or if were going to start rolling and tumbling in the dirt parking lot of his eponymous food trailer in south Austin. The best handmade sausage Ive found in Texas and the best beef chuck ribs in the Great State.

Photo of JMueller BBQ courtesy of Full Custom Gospel BBQ

3 R&G Barbecue in McMahan, Texas. The old pit boss of City Market in Luling and Luling City Market in Houston, Roy Jeffrey has a half-century of experience in the world of Texas smoked meat. Superb brisket, handmade Texas hot guts sausage and some of the best barbecue sauce Ive ever eaten. Go on a Friday afternoon when the old-timers gather to throw bones, eat brisket and hang out in one of the sweetest dining rooms youll find in Texas.

Photo of Jeffrey from R&G Barbecue courtesy of Chowpapi.com

4 I have a deep love for American barbecue but after years of research and eating my way across our country, I felt like there was a giant gap in my education. Time to go to Turkey. In Istanbul there are numerous barbecue joints with the meat cultures of Syria, Kurdistan, Egypt, Morocco and a host of other countries represented. Ive eaten at dozens of them but only one can rule the city and that is Zubeyir. Run by 5 Kurdish brothers, the little cafe in Beyoglu district puts out traditional barbecue representative of the eastern provinces of Turkey-Kurdistan according to some folks. Their tarak lamb spare ribs are one of the greatest dishes Ive ever eaten in a restaurant.

Photo of Zubeyir

5 When I first began venturing to North Holland back in the 90s, I was determined to explore the phenomenon of Dutch Ribs. As is my custom, I did several months of research prior to boarding the plane and eventually determined that De Klos in Amsterdam was the joint of highest repute. Unbelievable. Giant, meaty racks of pork spare ribs are given a final denouement on a scorching hot grill at the end of the bar where you perch, drinking delicious Dutch beer, while you wait on your order. Raw onions, hunks of fresh bread and a mayonnaise dipping sauce complete the picture. One of the great barbecue experiences on this planet..

Photo of De Klos courtesy of You Pretty Things

6 Blacks Barbecue in Lockhart, Texas wears the crown of the city that would be king. Its really not that close. They kill the competition with consistency. Their superb smoked brisket, hot guts and beef ribs taste exactly the same, every single time. Ive been eating there for 2 decades and have never had a bad meal. Anybody who tells you Blacks is not the best in Lockhart should be looked at with a wary eye.

Photo of Blacks Barbecue

7 Mitnica in Zagreb, Croatia. This is a Serbian Barbecue house in the western part of Zagreb. It is unfathomably delicious. Smart choice here is Maksimirs Strings, which is a meat buffet brought to you, course by course, til you beg them to stop with the meat already. Their barbecue sauce is kaymak, a sort of clotted cream. After eating a half dozen rounds of meat the waiter was so impressed he comped me a rakia, which is the national liquor drink of Croatia, it burns like fire with a sweet finish. An appropriate end to such indulgence.

Photo of Mitnica courtesy of RL Reeves Jr.

8 Johnny Rays Barbecue in Birmingham, Alabama. Many misty, water-colored memories of this joint. Thinking about it makes me tear up a bit. I spent so much time here during my Birmingham tenure I was often mistaken for a worker. A giant, brick pit runs along the far wall and a busy crew of workers hustle the meat off the smoker all day long. Splendid rib tips, excellent smoky chicken and even an occasional brisket would make its way off the pit. House cut fries, hand dipped onion rings, sweet tea and mile-high cream pies were all on the menu and everything just tasted so damn fine.

Photo of Johnny Rays courtesy of Miranda Carter

9 Davis Grocery in Taylor, Texas. The good reverend James Davis Jr is doing the Lords work through the power of smoked meat. I like to go in this little grocery store on a Saturday, the ministers busiest day. Expect some good conversation while Davis is wrestling off hot, smoky briskets and big racks of pork ribs. Davis Grocery is on the wrong side of the railroad tracks and many people, even Taylor natives, dont know about him but youll not find better barbecue in Williamson County.

Photo of Davis Grocery courtesy of Full Custom Gospel BBQ

10 Zimmerhanzels in Smithville, Texas. Criminally under-appreciated, world class Texas barbecue. The city of Smithville went into a revolt when they ceased operations a few years back. The family was forced back into the game as the town folk took to the streets! A forty five minute drive from Austin, Zimmerhanzels has been quietly putting out top flight brisket, sausage and ribs since 1990.

Photo of Zimmerhanzels courtesy of Blue Eyes and Bluebonnets

RL Reeves Jr is on Twitter HERE
RL Reeves Jr on Austin Barbecue,Food Trucks and Dive Bars HERE
RL Reeves Jr on Texas Barbecue, New Orleans, Istanbul and Budapest HERE

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Grilled Vegetable Recipes For Main Courses and Side Dishes

Grilled Vegetable Recipes: Grilled Sweet Bell Peppers

In an effort to be more health-conscious, I've been trying different grilled vegetable recipes. And for a moment (a very brief moment) I could actually see myself being vegetarian.

Without question, the process of cooking vegetables over fire or hot coals adds another dimension to their flavor. The skin or flesh of veggies, when slightly charred, is nothing like the steamed versions. There's no comparison. Even the particular qualities of certain vegetable are intensified when grilled.

Take, for example, onions. When grilled, the heat causes the sugar in onions to carmelize which makes them sweeter. The same thing happens with sweet bell peppers.

In fact, the recipe I'm featuring here includes grilled sweet bell peppers, red onions, and garlic, mixed together with spaghettini. Simple, but full of flavor - just how we like it. (Note: I usually include grilled zucchini squash (aka Italian squash) in this recipe, but I forgot to buy some. Uuugh...)

Grilled Vegetable Recipes

Prep Time: 20 min
Cook Time: 25 min

Total Time: 45 min

Ingredients:

• 4 cups of cooked spaghettini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red onion
• 1 cup of sun sugar cherry tomatoes*
• 1/2 cup of sliced black olives, drained
• 1/2 cup extra virgin olive oil
• 2 Tbls red wine vinegar
• 2 Tbls butter
• 1 Tbls garlic powder
• 1/2 Tbls garlic salt
• 1 cup fresh grated Parmesan cheese
• Fresh cracked black pepper to taste
• Kosher salt, enough for a pinch or two

*I use sun sugar cherry tomatoes because they're sweet and the skin is crack resistant, which is ideal for cooking.

Fire-Roasted Sweet Bell Peppers From My Grilled Vegetable Recipes

Directions:

1. First, put on a pot of water for your pasta.
2. Get your charcoal started. When they're ready, you will set-up your grill for medium high, direct heat - about 375F. And you want a 2 heat zones, one with the heat and a safe zone without heat to put the peppers and onions when they're done.
3. While the coals are heating up, rinse and core your bell peppers and then slice them in fourths. If the bell peppers are small, just slice them in half. Slice your red onion 1/4-inch thick.
4. Brush the bell pepper and onion slices with olive oil on both sides and sprinkle with a pinch or two of Kosher salt.
5. When your grill is ready, cook the peppers and onions for about 20 minutes. Turn the peppers as often as necessary to keep them from burning. A little char is one thing, burnt is another. Since the onions are more delicate, you only want to turn them once. So don't place them on the hottest part on your grill. You want to give them time to cook.
6. Once the peppers and onions are done, set them aside. When they have cooled, slice them into slightly larger than bite-sized strips or pieces.
7. Prepare your spaghettini as instructed on the package (do NOT OVERCOOK). After draining, take 4 heaping cups of spaghettini and mix in 2 tablespoons of butter.
8. In a large skillet or pot, heat 1/4 cup of olive oil and cook the cherry tomatoes for about 2 minutes (until skin begins to wrinkle). After 2 minutes, add one cup of the grilled vegetables and heat both tomatoes and grilled vegetables for another 2-3 minutes, stirring frequently.
9. Next, add the spaghettini to the skillet and all remaining ingredients, except black pepper and Parmesan cheese. Cook until spaghettini is thoroughly reheated.
10. When spaghettini and combined ingredients are done, sprinkle with Parmesan cheese and fresh cracked pepper. Enjoy!

Spaghettini With Grilled Sweet Peppers, Red Onion, & Sun Sugar Tomatoes

More grilled vegetable recipes coming soon, so stay tuned!

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Birthday Bash: La Caja China Pig Roast

Birthdays only come once a year, and milestone birthdays only happen once in a lifetime. It just so happens that I recently passed one of those milestone birthdays and ticked over into the big 30s. Some people like to spend these occasions relaxing on a beach, or sulking about father time catching up with them, but I saw this as a prime opportunity to expand my barbecue horizons into a category of cooking that every great pitmaster must dabble in. So I treated myself to a pre-birthday present by purchasing a La Caja China roasting box and set out on my first pig roast!

The La Caja China roasting box is a fairly unique cooker, especially if youre used to the traditional smokers and/or spit roasters. The best way to describe it is a giant Dutch Oven. Its a large rectangular box thats constructed out of aluminum lined plywood. A butterflied roasting pig gets sealed inside, and then a charcoal fire is lit on the racks sitting on top of the box. The heat from the fire presses down on our little piggy friend, cooking him to perfection in a mere 4 hours!!!

So, the first thing to do when planning a pig roast is to line up a supplier for your pig. I happen to have a connection to a Berkshire pork processor up in Iowa, so I made a call to my contact at Eden Farms. I let them know that I was looking for, and then 3 days before the big cook I had my very own Berkshire pig.

The pig arrived frozen solid, so I iced him down in our bath tub to slowly thaw out over the course of a couple days. (This is the part where I need to thank my wife. Needless to say she was a bit hesitant when I told her that I wanted to thaw a dead pig in our upstairs bathroom, but she understands my addiction and was more than willing to sacrifice our guest bathroom for the weekend.

The key to thawing the pig, especially in a bathtub for a couple days, is to keep him on fresh ice. He (for some reason I refer to the pig as a he) was wrapped in a large plastic bag, so I kept him inside the bag during the thaw. The ice was then packed around the outside of the wrapped pig, and I left the drain open to prevent any standing water from forming. The tub ended up holding the cold temps really well, so I didnt go through near the amount of ice as I was planning. Every 6-8 hours I would check in and add more ice as needed.

The morning of the roast we took the pig out of the ice and carried him outside to get prepped for the cooker. To make sure he was good and clean, I gave the pig a good rinse with some water before putting him up on the prep table.

Once on the table he needed a little knife work before being ready for the box. In order to evenly cook inside the La Caja China, then pig needed to be butterflied to lay flat. To do this, we laid the pig on his back and the I used a large chefs knife and a rubber mallet to split the spine between the two front legs. The cut I made ran a majority of the length of the ribs, but I imagine this could vary depending on the size and anatomy of each animal. I also removed the membrane from the ribs and trimmed off any small hanging pieces of fat.

After trimming we injected him with approximately 1 gallon of my competition pork injection, focusing mainly on the shoulders, hams, and loin. All I had available was a few small hand injectors, so this took a little longer than I was planning. Before my next pig roast I will be investing in larger injector gun or one of those automatic injector pumps. This will save lots of time, and some hand cramps!

Once injected, I rubbed the entire pig with hefty coating of kosher salt following by a layer of Bad Byrons Butt Rub all across the cavity. I chose to use this rub because it doesnt contain any sugar, which I thought would burn under the high heat produced by the La Caja China.

Once the pig was fully seasoned, we wrapped him back up in plastic with ice bags on top and let him rest for another 4-6 hours to absorb the flavors of the injection and rub. 2 hours before the roast started, I pulled the ice bags off the pig to let him come to room temperature. It was a pretty hot that day, and I had my prep table setup in the garage, so it didnt take long for the pig to come to room temperature. If you were doing this process in an air conditioned room, then you may need to let the pig sit a little longer.

In hindsight, this is the point at which I made a mistake. Before lowering the pig into the roasting box, youre suppose to secure him inside of a wire rack to help keep him splayed out. Unbeknownst at the time, I had actually secured the racks upside down, which is why there is a bar running through the pigs mouth in the above picture. Instead of the racks acting as a cage to hold the pig together, they act as risers to lift the pig 2-3 inches off of the drip pan. This then allows the hot air to circulate underneath the pig during the cooking process. This was definitely an important detail, so take note of this if you plan to do your own roast.

After sealing the pig inside the box, all you need to do is follow the simple instructions conveniently printed on the side. 16 pounds of charcoal were lit initially, and then more was added per the recommended timings. After 3 hours of roasting, the pig is then flipped to expose the skin side to direct heat. This makes it nice and crispy!

The flip is when I noticed that something wasnt going as planned. This is the point in the process where you are supposed to score the skin with a knife. The instructions and YouTube videos showed this happening with relative ease. The first slit I made went great, but the skin near the center wasnt quite as tender as I was expecting. I was able to cut through the skin, but it required a bit more umph than the edges. This was because the skin was in contact with the drip pan, so the heat wasnt able to circulate under the pig.

To make up for the less than tender skin, I let the pig roast a little longer than the recommended time after the flip. After about another hour, the skin became nice and crispy and we were able hoist the golden brown pig from the roasting box and place him on the serving table.

The final product was moist and juicy, and the rendered pork fat flavor was unmatched! The only issued caused by my oversight with the rack was that the meat wasnt quite as tender as I would have liked. It never reached the point of being able to pull the meat cleanly from the bone, so we mostly enjoyed sliced pork. Regardless, it was absolutely delicious! I was really surprised at how well the flavor of the rub penetrated the meat. The heat of the roaster really activated those flavors, and they were absorbed by the entire hog.

All in all, my first pig roast was a resounding success! I learned a few lessons along the way, and have a game-plan in place for making my next roast even better. Special thanks to everyone who came out for the birthday bash! I cant think of a better way to spend my 30th birthday than cooking for 100 of my closest family and friends!

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