Cornell BBQ Chicken Sauce
Cornell Barbecue Chicken Sauce courtesy of @gcdmd from pitmaster.amazingribs.com
Yield: About 3 1/3 cups
This is the famous barbecue sauce created at Cornell University's Farm Home Extension in the 1950's.
Ingredients
2 cups vinegar
1 cup oil
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
Black pepper to taste
Directions
Put ingredients into a blender and blend until smooth. Marinate chicken in sauce for at least 1-2 hours
Trinity Church's BBQ Chicken Mop Sauce
Trinity Church BBQ Chicken Sop courtesy of @gcdmd from pitmaster.amazingribs.com
Yield: One Gallon
Ingredients
1/2 Gallon Vinegar
1/2 Gallon Water
1 Cup Mustard
1/2 Cup Worcestershire Sauce
1 Cup Oil
1/4 Cup Salt
1/4 Cup Pepper
1/2 cup of onion
1/2 cup lemon juice
Directions
Mix all except onion and lemon juice together in a large pot:
Then, puree onion and lemon juice together (use food processor or blender or chop onions very, very fine – this is the most important part).
Add to mix and simmer for 1/2 hours; then, keep warm.
Chicken Gyros with Tomato Tzike
Sauce
1 cup plain Greek yogurt
2 tablespoons finely chopped fresh mint leaves
1 tablespoon extra-virgin olive oil
1½ teaspoons fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup finely chopped tomato
½ cup finely diced English cucumber
Marinade
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon dried oregano
1 garlic clove, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon crushed red pepper flakes
Other
1½ pounds chicken breast tenders
1 small red onion, cut crosswise into ½-inch slices
Extra-virgin olive oil
6 flat breads or pitas
Instructions
In a medium bowl whisk the yogurt, mint, oil, lemon juice, salt, and pepper. Add the tomato and cucumber and stir to combine.
In a large bowl whisk the marinade ingredients. Add the chicken to the bowl and toss to coat evenly. Marinate at room temperature for 30 minutes.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Lightly brush the onion slices on both sides with oil. Remove the chicken from the bowl, letting the herbs cling to the chicken. Discard the marinade. Grill the chicken and onion slices over direct medium heat, with the lid closed, until the meat is firm to the touch and the juices run clear, and the onion is tender, 6 to 8 minutes, turning once. Remove from the grill.
Warm the flat breads over direct medium heat until lightly charred, about 2 minutes, turning once or twice.
Layer some chicken, sauce, and onion inside the flat breads and serve warm or at room temperature.
Big Bob Gibson's White Barbecue Sauce
As shown in the watermark this photo is the intellectual and real property of Richard and all credit goes to him. The picture can be found on this site.
Prepare to amaze your friends and family. A hint, as long as you know that nobody has a food allergy I would suggest not telling them the ingredients until after they taste this. Some people freak out about mayo. They are strange, we love them regardless, heck, I married one of these people, but she loved this when I made it.
Next you can find this recipe all over the internet on a lot of sites and even purchase it from Bob Gibson. My go to site and one that I have a paid subscription to is amazingribs.com and I got the recipe from the free portion of that site. You can see it HERE. I keep this sauce in our fridge at all times now.
Makes. 1.5 cups of sauce, enough for 2 large chickens or 3 Cornish game hens, which serves 4 to 6 people
Takes. 10 minutes for the sauce, about 45 minutes to cook the meat
Ingredients
3/4 cup mayonnaise
1/3 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup apple juice
1 tablespoon powdered garlic
1 tablespoon prepared horseradish from a jar (either in vinegar or creamy)
1 tablespoon coarsely ground black (I use Aleppo or Spices Inc's PA Pepper) pepper
1 teaspoon mustard powder
1/4 teaspoon salt
1/2 teaspoon finely ground cayenne pepper (can omit if substituting Aleppo for black pepper
Method
1) Whisk together all the ingredients in a large bowl and refrigerate in a jar for at least 2 hours, if possible, to allow the flavors to meld.
2) When the chicken comes off the grill dunk it in the sauce or baste the chicken with the sauce.
3) Make sure there are plenty of napkins
4) Prepare yourself to humbly accept the accolades
5) If you wanted to discuss something but not really get any feedback, now is the time because nobody will be talking during the meal; they will be eating!
Simon & Garfunkel Chicken w/Creamy Spinach Baked Roll Ups
Simon and Garfunkel Chicken Courtesy of The Science of Great Barbecue and Grilling Get the book or join The Pit for the recipe kids!
Thanks to child #4 @That_Stud_Sam for making the CSRUs!
Creamy Spinach Roll Ups Courtesy of GetInMYBelly
Ingredients:
- 8 oz. Cream Cheese
- 8 oz. Monterey Jack Cheese Shredded
- 1/4 tsp Garlic Powder
- 1/4 Yellow Onion Diced Smal
- 1 10 oz. Package of Frozen Spinach, Thawed and Drained Really Well
- 1 Box of Puff Pastry Sheets (2 Sheets)
- 1 Egg
- 1 Tbsp. Water
DIRECTIONS:
1. Combine the Egg and Water and Beat until well mixed.
2. Combine Softened Cream Cheese, Monterey Jack Cheese, Garlic Powder and Onion in a bowl and mix well.
3. Add Spinach into the Cream Cheese Mixture and stir.
4. Unroll Puff Pastry Sheets and Brush both sides with Egg and Water Mixture.
5. Spread Cream Cheese and Spinach Mixture over one side of the Puff Pastry.
6. Roll Up the Puff Pastry and Slice.
7. Place rolls on a Baking Sheet and bake at 400°F for 20 Minutes or until the Puff Pastry turns a golden color.
8. Enjoy!
Breaking in the Weber: Chicken Kabobs and Pulled Pork
When our cheap ass gasser broke I decided to go back to my roots and get a Weber kettle. It Our SNS arrived today just prior to the time to start the Kingsford. Thanks to the authors of pitmaster.amazingribs.com and for providing the Amazon links. This cook was a little unorganized as I was trying to do too many things at once (like put together a new patio table for my bride). Dinner was chicken kabobs. Boneless, skinless, free range chicken breasts are what my wife brought home. No time to brine, my preferred method for chicken breasts, so I went out to the garden and picked some lemon thyme, cilantro, and rosemary and threw them in the mortar, added some fresh squeezed lemon juice, EVO from an Arizona Monastery we had visited in the spring, and freshly ground pepper. Hit it all with a pestle then put it into a ziplock bag with the chicken and into the fridge for thirty minutes. Added some mesquite chips just prior to putting the chicken on ( picking up wood chunks today). Chicken went on the grill first and after 25 minutes added the kabob rack over the chicken with only the corn on it. Last to go on the rack was the veg. Cook was about 340 according to the Weber lid thermometer ( I know I know, my new maverick arrives Monday). While the chicken was cooking I trimmed and portioned two 7 pound butts and added the fat slab to the grill as a burnt offering (my wife: what smells so good?) the timing was good as the chips did not last long as you might have guessed. Things I learned, experimentation is a must and it can occur as you cook. I meant to mark the 1/4, 1/3, 1/2 and full vent openings with a sharpie prior to cooking. That was critical as I both let the temp drop too low, 200 and too high, 500 for a few minutes each. I was very impressed with the sped in which you can change temperatures with the bottom vent. I did leave the top vent open 1/2 way for the duration of the cook, thanks to the advice of the fine pit masters.
Sunday morning the butts will come out of the fridge and go on the Weber for an 8 hour love fest with smoke, really stoked about that. Thanks to all the pit master club members who help make us better providers of deliciousness for our friends and families. Keep scrolling down past the pictures for our first real low and slow cooked pulled pork.
Sunday, May 1, 2016 Pulled Pork
Started late, meat went on at 8:30ish. I followed the Perfect Pulled Pork recipe and the instructions from ABC Barbecue for the low and slow 225 degree cook on the SNS. It was 70 degrees outside but fluctuated up and down as the rain came and went. I moved the grill under the porch canopy for the day before it started to rain.
Friday night I halved two 7.5 pound butts. The first I cut along the bone giving me one bone in and one bone out butt, both with a narrower end on one side. The other I halved at the end of the bone giving me to uniform pieces and again one bone in and one bone out. I salted them all with pink Himalayan salt and sea salt through the grinder. They went into the fridge from there. 36 hours later, after the grill was started (giving me 15 minutes to prep the butts) the butts came out and were rinsed and patted dry. I made a paste of olive oil, dried sage, fresh oregano, cayenne pepper powder, minced garlic, bay leaves and my go to for everything, masala. The amounts were as follows:
Pulled Pork Rub/Paste #1
1/4 cup EVO
2 Tablespoons Sage
A bunch (a handful) of fresh oregano minced
1 teaspoon cayenne
1 tablespoon Masala (this stuff is potent go easy until you get used to it)
1.5 tablespoon minced garlic
1 tablespoon minced bay leaves
The ingredients went into a mortar and got worked over by the pestle. Then it was on to the meat and then the grill being ready, I added the rest of the briquettes, wood, and water, and set the grill grate on. Next went the meat and the thermometers, then the cover went on the grill with a vow not to peak for at least six hours.
3:52 into the cook we are holding steady at 232 degrees BBQ. Meat temperature is 154.
4:10 into the cook we are at 225 and 156 respectively.
5:10 198 & 154
Added 10 charcoal and some wood of course temp plunged to 178 so I adjusted vents until it came to desired range and closed the vents to prescribed positions
5:30 214 & 154
6:41 214 & 162
7:34 255 & 163
7:49 250 & 165
At about 8:30 temperature started dropping hard had to add 3/4 chimney of brqquetes and 4 wood chunks
9:00 back at 221 & 171
10:30 finished a tad high at 318 but dead on at 195 on the meat
Pulled the meat off the grill and through on some asparagus, onions, acorn squash, & butternut squash. The asparagus & onions came off when I finished pulling the pork. The squash is for tomorrow and will be on the grill for about an hour tonight.
So lets sum it all up.
Time: 10hrs 30 minutes. Target temp: 225 Actual temp: 178-318 Meat temp: 195
Ambient temperature and weather: 62-77 degrees raining changing to sun at 4pm
Fuel: Weber 17005 Apple Wood Chunks and Kingsford charcoal.
Sauce ingredients:
3 cups vinegar
1 TBS minced garlic
1 TSP dried basil
2 TSP Worchestshire
2 TBS Pink Himalayan Salt
1 1/3 TBS cracked red pepper
2 TBS Hungarian Paprika
1 TSP fresh ground pepper
Lessons learned: 4 butts is too much unless you want to plan 12 hours of work. Know your vent positions, your fuel, and thank goodness for the ET-732 and SNS! The Pit rocks! Check it out you will not be sorry.