Amy’s Basic BBQ Rub

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Amy Anderson of the Madd Momma and The Kid barbecue team loves black pepper. It plays a key role in this rub.

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels’ Championship

 

Ingredients

  • 1 cup sugar

  • 1 cup seasoning salt

  • 1 /2 cup paprika

  • 1/3 cup red chile powder

  • 1/3 cup black pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

Instructions

Combine all the ingredients in a bowl and mix thoroughly. Apply liberally to meat 1 to 2 hours before cooking.

Sambal Kacang (Spicy Peanut Sauce)

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This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 

Ingredients

  • 3 shallots, minced

  • 1 tablespoon minced garlic

  • 1 teaspoon minced ginger

  • 1 tablespoon vegetable oil, peanut preferred

  • 1 cup chicken broth

  • ½ cup peanut butter, either crunchy or smooth

  • 3 tablespoons lime juice, fresh preferred

  • 1 tablespoon crushed dried piquin chiles or substitute Sambal Oelek

  • 1 tablespoon soy sauce

  • 1 tablespoon brown sugar

  • 2 teaspoons Asian fish sauce

Instructions

Heat the oil in a heavy skillet over medium high heat. Add the shallots, garlic, and ginger and saute until the onions are soft and transparent but not browned, about 5 minutes.

Add the chicken broth, raise the heat, and bring to a boil. Reduce the heat and stir in the remaining ingredients. Simmer the sauce, uncovered, for 10 to 15 minutes until thickened.

Serve the sambal warm or at room temperature. Do not refrigerate or the peanut butter will congeal and the flavors will not blend.

Award Winning Barbeque Sauce

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To the members of the Madd Momma and The Kid barbecue team, sauce should be a finishing touch and only used during the final stages of barbecuing. In this recipe, they use honey to get the sweet heat they like.

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels’ Championship

 

Ingredients

  • 1 32-ounce bottle ketchup

  • 3/4 cup brown sugar

  • 1/4 cup Worcestershire sauce

  • 1 teaspoon black pepper

  • 1 teaspoon cayenne pepper

  • 1/4 teaspoon salt

  • 3/4 cup white vinegar

  • 3/4 cup honey

Instructions

Combine all the ingredients in a sauce pan. Simmer for 15 minutes, stirring constantly. Do not let the mixture boil. Allow sauce to cool; then store it in an airtight container in the refrigerator.

 

 

The Prime Minister’s Hot Sauce

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Here is the hot recipe of the famous Errol W. Barrow, who was Prime Minister of Barbados from1961-76 and again from 1986 until his death in 1987. He was also an accomplished cook, and published Privilege: Cooking in the Caribbean (Macmillan Caribbean) in 1988. He noted: “Pepper sauce recipes can be adjusted to suit individual tastes: green papaya, green mango may also be used.” We have modified this recipe slightly for the food processor-enhanced kitchen.

Ingredients

  • 6 large bonney peppers, seeds and stems removed, chopped

  • 1 large onion, coarsely chopped

  • 2 small cloves garlic

  • 1 tablespoon mustard

  • 1 tablespoon white vinegar

  • 1 tablespoon vegetable oil

  • 1/2 cup chopped carrots

  • 1 cup water

  • Salt and pepper to taste

Instructions

Combine all ingredients in a saucepan and boil for about 15 minutes. Adjust the consistency with water. Puree in a food processor or blender and bottle in sterilized bottles.

 

Deep-Rubbed, Slow Roasted Pork Ribs

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Most barbecue cooks have their favorite dry rub recipe. This one is from the National Pork Producers Council. It calls for rinsing the rub off the ribs before cooking, a technique some cooks might choose not to use. The ribs can be rubbed and kept refrigerated for up to two days.

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels’ Championship

 

Ingredients

  • 1/4 cup coarse salt

  • 1/4 cup dark brown sugar

  • 4 garlic cloves, minced

  • 2 tablespoons minced yellow onion

  • 4 teaspoons crushed black pepper

  • 2 teaspoons crushed red pepper flakes

  • 1 teaspoon crushed thyme

  • 1 teaspoon ground ginger

  • 1 /2 teaspoon ground cloves

  • 1 /2 teaspoon ground allspice

  • 4 pounds pork back ribs

Instructions

Mix all rub the ingredients together in a small bowl. Thoroughly rub the mixture over all surfaces of the ribs. Refrigerate the ribs, covered, for up to 2 days.

Remove the ribs from the refrigerator, rinse the ribs thoroughly and pat them dry. Cook the ribs over indirect heat, with a banked medium-hot fire in a covered grill, for 1 1 /2 to 2 hours, turning occasionally, until very tender.