 |
 |
||
                 |
Harry’s BBQ Wisdom
Basics of making BBQ Rubs A BBQ dry rub is a seasoning mixture you put on the surface of the meat. You usually want to put it on for a few hours or overnight to allow the flavor to penetrate the meat. The rub also creates the tasty crust or bark after you smoke your meat. My four basic building blocks of rubs are: Salt, Sugar, Chili/Paprika, Spice Slap Yo’ Daddy Jailbird BBQ Chicken – so good, you’ll go to jail if you make it!
2 Whole Young Chickens (less than 4 1/2 lbs ea if
possible) Use kitchen scissors to cut out the backbone of the chicken and cut chicken into two halfs. You will end up with 4 half chickens (NOTE: you can also cook the chicken whole beer can style, or you can cook chicken thighs). Season the 4 pieces evenly with about 4 tbs total of SYD All Purpose rub. Place skin side up in aluminum foil pan and rest 1 hour in refrigerator until rub “sweats” into the meat. Place skin side up in 275-300 degree smoker with some apple wood chips. Check for doneness after an hour. It should take about 60 to 90 minutes to be done depending on how hot your smoker is and where you place the chicken in your smoker. Do not flip or touch the chicken until it is done. Use an instant read thermometer to check for doneness and remove when thigh temperature is 175 degrees and/or breast temperature is 165 degrees. Paint on your favorite BBQ sauce 10 minutes before chicken is done. SYD All Purpose Rub (makes about 1 cup)
4 tbsp Kosher Salt Slap Yo’ Daddy BBQ Amazing St. Louis Spare Ribs
2 slabs St. Louis Spare Ribs (2 1/4 to 2 3/4 lbs each) - ask your butcher to trim a regular Spare Rib into a St. Louis rib for you. A St. Louis rib is a regular Spare Rib with the rib tip and skirt flap removed
1/2 cup SYD All Purpose Rub Remove membrane from bone side of ribs. Place ribs on aluminum foil pan and pat dry with paper towels. Sprinkle both sides evenly with the SYD Rib Rub; about 2 tbsp of rub for each side. Let rest in refrigerator for 1 hour for rub to “sweat” into meat. Place ribs meat side up into 275 – 300 degree smoker with some hickory wood chips. After two hours and when crust has formed, remove from smoker and place meat side up on a sheet of aluminum foil. Sprinkle an even thin layer of brown sugar on meat. Drizzle honey next. Flip over so bone side is up. Repeat the brown sugar and honey step. Put 3-4 tbsp of apple juice at the bottom of the foil before folding the ribs up into a airtight pouch. Return to smoker and cook for another 1 ½ hours. After 3 ½ hours total cook time, unwrap the foil and check the ribs for doneness. Use a toothpick and poke the meat between the bones. If the toothpick slides in easily, the ribs are done. You can also tell it’s done when the meat pulls away about ½ inch from the ends of the bones. If not yet done, close the foil, return to smoker, and check back in 10 minutes. Repeat until ribs are done. Be patient while they tenderize. When done, remove from foil and paint on a thin layer of your favorite BBQ sauce. Return to smoker for 10 minutes for sauce to set. Slap Yo Daddy Asian-Inspired Coleslaw (goes well with BBQ) - demoed on Viking Products stage at Arizona BBQ Festival on April 10, 2010
1/4 cup freshly squeezed lime juice Bacon Weave Turtle (Fatties) and Animals Get a 1 lb roll of Jimmy Dean sausage (regular or spicy), pack of hot dogs, 16 oz pack of regular bacon (don't use the thick version). Mix your favorite BBQ rub, about 1/2 tbs into 1 lb of sausage. Add some cayenne pepper if you like spicy. Add a couple squirts of your favorite BBQ sauce Mix thoroughly with your gloved fingers. Mound into the shape of the turtle body onto a sheet of foil or parchment paper. Lay out 5 strips of bacon (#1 to #5) parallel to each other on a sheet of foil or parchment paper. Weave the 6th strip 90 degrees to #1 - #5. It's easy if you start from left to right and lift each of the #1 to #5 strips as you lay down the 6th, 7th, 8th, 9th, and 10th strip. Pick up the foil and then flip the bacon weave and drape it over your sausage mound. Tuck excess bacon under the turtle body. Trim hot dogs for 4 legs, head, and conical tail. Make cuts for toes and mouth. Smoke 250-300 degrees for 1 hour until internal temp is 170 degrees. Cover with foil if it is too dark. Brush with your favorite BBQ sauce and let sauce set for 5 mins. Garnish with parsley and enjoy!
You can add cheese, jalapenos, hard boiled eggs,
olives, chopped onions, bread crumbs, etc. to make the turtle your very
own concoction!
SYD Signature Seared Ahi Tuna w Maui Onion Dressing (see Bobby Flay audition video below on how to prepare this dish)
Ingredients Soak tuna overnight in ziploc bag drizzled with extra virgin olive oil (this secret step will tenderize the tuna). Remove tuna from bag. Dust with medium sprinkling of SYD rub. Sear on hot saucepan 60 seconds each surface. Pour dressing on serving plate. Slice tuna about pencil thick and lay in circular pattern. Garnish with radish sprouts and sesame seeds. Spanish Seafood Paella w Chorizo and Saffron
Lobster
|
||
|
|
|||
|
|||
