WE HAD A GREAT TRIP TO MEMPHIS THIS FALL FOR THE PINK PALACE
SHOW. WHILE THERE WE CHECK OUT OUR FAVORITE JOINTS INCLUDING
CORKY'S, CENTRAL BAR B QUE, AND THANKS TO OUR FRIENDS CHIP AND BROOKE
APPERSON, SOME FINE FOOD FROM COZY CORNER. I RECOMMEND ALL OF THE
PLACES.
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BILLY RAY'S "OLD NUMBER SEVEN"
SAUCE
CHOP ONE LARGE ONION AND ONE OR TWO HEADS (NOT CLOVES) OF
GARLIC. SAUTE IN OLIVE OIL UNTIL TENDER. ADD ONE CUP BROWN SUGAR,
ONE CUP DEJON MUSTARD, ONE CUP VINEGAR, ONE CUP WATER, AND ONE CUP JACK DANIELS
OLD NO. 7 TENNESSEE SOUR MASH WHISKEY. ADD GARLIC POWDER, CHILI POWDER,
SALT AND PEPPER TO TASTE. COOK THIS DOWN FOR ABOUT AN HOUR TILL IT STARTS
TO THICKEN UP. POUR THE ENTIRE MIX INTO A BLENDER AND GIVE IT A COUPLE OF
PULSES. SERVE IT ON THE SIDE WARM. WHOOEE! I WORKED YEARS ON
THIS RECIPE AND I THINK ITS A WINNER. IT'S ALSO GREAT DIRECTLY AS A SOUP
OR DESERT TOPPING ACCORDING TO SOME WHO HAVE TRIED IT!
BRISKET FROM THE JUNE PARTY
MY BAR B QUE IMPROVED DRASTICALLY
WHEN I BEGAN TO VIEW "SMOKE" AS JUST
ANOTHER SPICE - LIKE GARLIC OR CAYENNE -
IT'S GREAT WHEN USED PROPERLY BUT
BAD NEWS WHEN OVERDONE. A BRISKET,
FOR EXAMPLE, IS PROPERLY SMOKED WHEN
THE SMOKE "RING" EXTENDS INTO THE MEAT
ABOUT 1/2".
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CHONK INTO THIS THANG!
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THE INTERSTATE BAR B QUE ON
THIRD STREET IN MEMPHIS IS
MY FAVORITE FOR PULLED PORK.
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CORKY'S ON POPLAR IN MEMPHIS IS
MY FAVORITE FOR DRY RIBS.
CORKY'S ALSO HAS A PLACE IN
NASHVILLE.
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MY FRIENDS OBIE AND PAT MAKE
SOME GREAT SPICES. THIS BRISKET
RUB IS AS GOOD AS IT GETS
AND THEY ARE GREAT PEOPLE. CHECK
OUT THEIR WEBSITE AT
WWW.OBIEQUE.COM
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JUST SOME OF THE SPICES YOU
MIGHT NEED TO MAKE UP A RUB.
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RIBS RIBS RIBS RIBS RIBS RIBS RIBS RIBS RIBS RIBS
RIBS
WHEN I WAS GROWING UP IN THE PANHANDLE OF TEXAS,
MY FATHER WORKED HARD TO PERFECT HIS RECIPE FOR BEEF RIBS. HE DESIGNED AND
BUILT SEVERAL SMOKERS (THIS WAS BEFORE THE DAYS OF "WEBER" GRILLS AND
ALL THE FANCY OUTFITS YOU CAN FIND TODAY.) I NEVER COULD FIGURE OUT WHY HE
WORKED SO HARD ON SOMETHING THAT YIELDED SO LITTLE MEAT. WELL, THAT WAS
LONG BEFORE I CHONKED INTO DRY RIBS IN MEMPHIS. THAT FIRST BITE AT "RENDEVOUS"
IN THAT LITTLE ALLEY NEAR THE PEABODY. SINCE THAT TIME I HAVE WORKED TO
PERFECT PORK RIBS. HERE ARE A FEW TIPS.
CREATE A DRY RUB USING BROWN SUGAR, CHILI POWDER,
PAPRIKA, GARLIC POWDER, CELERY SALT, BLACK PEPPER, CUMIN, MINT, AND ANY OTHER
SPICES YOU HAPPEN TO LIKE. RUB THE RIBS DOWN.
PLACE THE RIBS IN A COVERED PAN AND PLACE THEM IN
A 325 OVEN FOR ONE AND ONE HALF HOURS. ALLOW THEM TO SIT FOR AN HOUR OR
SO. I USUALLY ADD A DARK BEER TO THE PAN.
WHILE THE RIBS ARE COOKING IN THE OVEN, PREPARE A GOOD MESQUITE
FIRE IN YOUR SMOKER. ADD THE RIBS AND COOK THEM FOR ANOTHER 1 1/2
HOURS. EVERY 20 MINUTES OR SO, HAVE A BEER AND THROW SOME DAMP MESQUITE
CHUNKS ON THE FIRE FOR GOOD SMOKE. I USUALLY JUST GO OUT IN THE WOODS HERE
AND CHOP OFF SOME SMALL BRANCHES
WHEN THE MEAT FALLS OFF THE BONE, TURN ON MY "BLESSING OF
THE PORK" SONG AND DIG IN!
HAVE SOME PIE FOR DESERT. |
RECIPE OF THE MONTH: BILLY RAY'S BUTT KICKING BRISKET
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RINSE A LARGE (10-13 LB.) BRISKET, PAT DRY, AND RUB DOWN WITH OBIEQUE
BRISKET RUB. I ALSO ADD SOME GARLIC POWDER AND A LITTLE EXTRA CAYENNE
PEPPER. PLACE THE BRISKET FAT SIDE UP ON TOP OF 4/5 SHEETS OF ALUMININUM FOIL
AND FOLD THE EDGES UP AROUND THE BRISKET TO MAKE A BOWL. POUR A LIQUID
INTO THE BOWL. I DID TWO BRISKETS LAST TIME, ONE BRISKET HAD A CUP OF
TEQUILA AND A CUP OF CRANBERRY JUICE, THE OTHER HAD A CUP OF LIME JUICE
AND A DARK ST. PAULI GIRL BEER, THE CHOICE IS UP TO YOU. I'VE USED SUCH
LIQUIDS AS GRAPEFRUIT JUICE, RED WINE, AND BOURBON. IF YOU WISH, ADD A
LITTLE AGED SOY SAUCE OR WORCHESTERSHIRE SAUCE.
SEAL THE FOIL, AND PUNCH TWO OR THREE SMALL HOLES IN THE TOP.
PLACE THE BRISKET IN A PREHEATED 325 DEGREE OVEN AND ROAST FOR FOUR HOURS.
REMOVE, LET THE BRISKET COOL AND REFRIGERATE FOR 24 HOURS, STILL
SEALED. PREPARE YOUR SMOKER WITH MESQUITE. ONCE THE COALS HAVE BURNED DOWN
PROPERLY,REMOVE THE BRISKET FROM THE FOIL AND PLACE THE BRISKET, FAT SIDE
UP , ON THE GRILL AND SMOKE FOR 1 1/2 HOURS AT ABOUT 260 DEGREES. A GOOD
THING TO DO IS SOAK A CHUNK OF MESQUITE IN WATER FOR SEVERAL HOURS PRIOR
TO STARTING THE FIRE, THEN ADD THAT CHUNK TO THE FIRE AT THE SAME TIME YOU
ADD THE BRISKET. AFTER 1 1/2 HOURS, TURN THE BRISKET AND SMOKE FOR ANOTHER
HOUR. REMOVE FROM THE GRILL, LET IT SET FOR AS LONG AS YOU CAN STAND IT, OR
15 MINUTES, WHICHEVER COMES FIRST, SLICE ACROSS THE GRAIN AND SERVE WITH
YOUR FAVORITE SAUCE.
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WE HAD TO CALL THESE PHONE TOTING COPS IN TO HANDLE
THE PARTY OUT HERE LAST SATURDAY. "HANG UP AND RIDE!"
