Recipes to Share?

Readers,

As you may have alread concluded, one of this site’s numerous weaknesses is its lack of recipes.  This fact has been pointed out to me by several regular readers (and by my own wife, bless her, who is not a regular reader).  I’d like to remedy this problem but need your help. If you have a North Carolina barbecue-related recipe to share, please send it to me at  BBQJew at gmail.com or by leaving a comment on this post. Note that I only want recipes you have a right to use; e.g., your mama’s coleslaw recipe would work but the coleslaw recipe you stole from page 126 of Holy Smoke: The Big Book of North Carolina Barbecue would not.  Got it?  Good.  Your reward for sharing a recipe will be getting acknowledgment when I post the recipe and maybe even getting discovered by the producers of The Food Network’s “Next Boiled Barbecue Potato Star” or whatever.

Thanks in advance, and I’ll try and semi-regularly share recipes in the months ahead,

Porky

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Memorial Day Barbecue Rub

It’s Memorial Day again, the official start of grilling and barbecuing season.  (If you don’t know the difference between these two things then you should be ashamed and should do some remedial reading.)  Last year we posted simple directions for barbecue that anyone with a basic charcoal grill and some time can follow.  The directions work on a gas grill too, but you wouldn’t want to hurt our feelings, would you?

In honor of Memorial Day 2010, we suggest you heat up your cooker and make some barbecue.  Below is a rub you can use to prepare a Boston Butt per the directions linked above.  The recipe works pretty well as the rub for dry ribs too.  Oh, and keep in mind that traditional NC barbecue really doesn’t need anything other than salt as a rub, but since it’s a holiday weekend and you have plenty of time you may as well go the extra mile.

  • 1.5 Tablespoon sweet (i.e., not hot) paprika
  • 2 Teaspoons brown sugar
  • 1 Tablespoon chili powder
  • 1 Teaspoon cumin
  •  Teaspoon ground black pepper
  • 0.5 Teaspoon garlic powder
  • 0.5 Teaspoon cayenne pepper
  • Last but not least, 2 Teaspoons kosher salt (this is BBQJew.com, after all)

Mix all the ingredients together in a small bowl or with a mortar and pestle (though if you do the latter, don’t tell your friends as they may laugh at you).  Generously apply the rub to the raw pork up to 24 hours before cooking, or if you aren’t much for planning ahead then just put the rub on the meat as you’re heating up your cooker.  This recipe makes plenty of rub for a 5+ pound Boston Butt, and the unused rub should keep for many months if you keep it in an airtight container.  Enjoy and have a happy and safe holiday.

End of April Fool’s Day: Spiced Barbecue Cookies

As loyal readers are aware, we at BBQJew.com (become a fan on Facebook!) have done our fair share of shameless self-promotion (BBQ Jew bumper stickers or aprons, anyone?).  Thus, we know a good attempt at self-promotion when we see one.  And a recent attempt was pretty good. On April Fool’s Day we received an email from Page Skelton, President of NC-based hot sauce company Cackalacky, Inc

Page’s message featured the subject line “Barbecue Cookies?” and read: “Me say yes, BBQ Jew!… Celebrating April 1st – the first day of Cackalacky Cookout Season – with our colossal Spiced Barbecue Cookies!  Nom, nom, nom…”  Attached to his message was the below picture.  Well played, sir, but next year give me a little more advance notice if you want free publicity on the real April Fool’s Day instead of on April 30th!  For what it’s worth, I really do enjoy Cackalacky sauce, though I have to admit that I have yet to try it on barbecue.

Hey, Page, shouldn’t I get paid for this product placement? At least give me a free bottle of sauce!

 

This Wednesday: The Barbecue Sundae

I thought I’d seen it all until I saw this: the barbecue sundae.  Rest assured, this sundae doesn’t involve any chocolate syrup or chopped walnuts.  This sundae involves chopped pork and looks pretty damn good.  The sundae includes beans, ‘cue and slaw, and is served layered in a plastic cup.  I’m not sure how I feel about the beans but I like the sundae concept.  I wonder if substituting hushpuppies for beans would make this dish even better.  On the other hand, it’s hard to improve on the classic slaw-pork BBQ tray.  Still, off to my BBQ tasting lab to experiment…

Porky’s Pulpit: Fighting Words

Ladies and gentleman, we have work to do.  How can we sleep at night when people are going around claiming this joke of a recipe is “North Carolina Style” barbecue sauce?  North Carolina has plenty of style and she wouldn’t be caught dead wearing this sauce.  The recipe, which author Jill says makes her “wanna learn to rope a calf” (good, because it ain’t fit for pork), is as follows:

2 each 32-ounce cans Italian plum tomatoes, chopped with juices
½ cup unsulfured molasses
½ cup honey
¼ cup tomato paste
2 tablespoons coarsely chopped garlic
2 bay leaves
2 tablespoons ground cumin
1 teaspoon cracked black pepper
1 ½ teaspoons crushed red pepper flakes, or to taste
2 cups water
1 1/3 cups cider vinegar (or to taste)
Salt, to taste

Italian plum tomatoes?  Bay leaves?  Garlic?  What in the name of Bob Garner is this nonsense?  Is this the Chef Boyardee recipe for NC-style barbecue sauce?  Did Jill get hit on the head with a pork shoulder?  She obviously doesn’t know NC-style barbecue sauce from a jar of Ragu.  It’s time we North Carolinian defenders of the divine swine rise up and protect our beloved state’s good name from the attacks of Jill and her ilk.  In other words, this aggression will not stand, man.

Porco Pizza: “Wise person who if dealt with a stuffed pig”

Do any of you BBQ Jew readers speak Portuguese?  If so, your help is needed in figuring out what the heck is going on in this video about a Portuguese pig pizza.  According to the website Boing Boing (surely a reliable source judging from the name), the video “documents the creation of the revolting Porco Pizza, a pizza whose crust is an entire, flattened suckling pig.” (Thanks to reader/BBQ buddy Eric “Raw Food Hog” Calhoun for the story idea.)

Unfortunately, I speak no Portuguese and I have no time to learn given my busy barbecue eating schedule.  Luckily, I discovered an article on the porco pizza to help explain things.  Unfortunately, like the video the article is also in Portuguese.  Luckily, I was able to find a free web-based translation service.  Unfortunately, the translation is a wee bit confusing, as this abridged transcript reveals: 

“Today the Oba presents an unusual plate at least. This Saturday I was invited for a confraternização of a group of friends intitled “the Eaters,” heading given in function of all the fridays to go in a different restaurant… The offered cardápio was the “Paraguayan Pig” or “Pig Pizza “, as some had called. Wise person who if dealt with a stuffed pig, but did not imagine the content of the filling….  Arriving at the mansion, I was to know the process of the preparation. In the reality, it was a boned and open wild boar, that rested in the grate with a golden one to full the eyes… 

1 – The pig (or in the case wild boar) boned is tempered with left pickling brine and on of paper aluminum, with the leather for top, until dourar.
2 – Then it is turned for another grate, of this time with the leather for low e without aluminum.
3 – The grate is returned to the fire.
4 – The wild boar is covered by one mixture of cheese, ham, tomatoe, maize, peas, olives, palmito, onion and orégano… Then it is served, abundantly served (he is enough to see my plate).

…Difficult to explain the delight that was. The meat baked in the accurate point… Detail that beyond the wild boar, still had a rib made in soil fire, melting of so soft….”
 
Here’s my summary: Dude went out to eat with some other dudes.  Dudes who knew dude’s dudes made some crazy pig pizza dish for all the dudes.  Dude thought pig pizza tasted pretty dang good.  Dude ate his fill of pig pizza.  Dude wants to share his love for pig pizza with the world, but not many dudes in the world speak Portuguese. 

Porco Pizza!

Make Slaw Not War

I recently attended a potluck that had barbecue as the main course (not really a pig pickin’, nor did it claim to be,

Classic mustard & mayo slaw for those down east

Classic mustard & mayo slaw for those down east

so I’m refraining from using that sacred term).  I decided to bring coleslaw to this event because :

1) Slaw goes with ‘cue like french fries with a burger or chocolate with bacon (pretty well, actually, as I found out at the potluck).

 2) It’d been a long time since I last made slaw.

3) The pre-packaged slaw sold at grocery stores is often truly vile stuff.

4) I’d been looking for an excuse to try out some slaw recipes from Holy Smoke

Oh yeah, and, 5) I am cheap and so is slaw (especially when vinegar and mayo are treated as staple foods and always kept on hand).  A quick trip to the grocery store to buy two heads of cabbage and I was ready to make slaw.  Continue reading