Barr's Texas BBQ Sauce Recipe

A rustic kitchen setting with a large, seasoned wooden table laden with vibrant ingredients for Barr's Texas BBQ Sauce. In the foreground, a large, old-fashioned pot sits on a vintage stovetop, its polished surface reflecting the warm amber glow of the kitchen lights. Surrounding the pot, bowls brimming with apple cider vinegar, sugar, honey, yellow mustard, and various spices like cayenne, chili powder, and cumin add a burst of color. Freshly squeezed lemons and minced garlic cloves are artfully arranged alongside freeze-dried onions, creating a sense of abundance. The background features an inviting kitchen with open shelves filled with jars of spices, wooden utensils, and BBQ paraphernalia. A rustic window lets in soft, golden daylight, casting gentle shadows across the scene. The warm and welcoming atmosphere embodies the essence of homely comfort and culinary creativity. There is a sense of anticipation in the air, as if the delightful aroma of simmering BBQ sauce is about to fill the room, inviting viewers to imagine the mouthwatering flavors of Texas BBQ. The overall mood is lively and festive, perfect for a backyard gathering or a family feast.

Ingredients:
2 Cups apple cider vinegar
3 Cups water
2 Cups sugar
1 Cup honey
1/4 Cup yellow mustard, such as French's
2 Tsp black pepper
2 Lemons (juice of) or 6 Tbsp bottled lemon juice
4 Clove garlic minced
1/4 Cup freeze-dried or 1 1/2 cups diced onion
1/2 Stick butter
1/4 Tsp cayenne
1/4 Cup chili powder
2 Tbsp table salt
1 Tbsp cumin
1/2 Tbsp paprika

5 Cups (40 ounces) of store-brand ketchup
3 Tbsp Worchester sauce
1/4 Cup liquid smoke

Procedure:
Combine all of the ingredients in the first group in a large pot and stir to combine. Cook at medium heat to dissolve the sugar and until the onions are tender, about 20 minutes.

Add 5 cups (40 ounces) of store-brand ketchup, 3 Tbsp Worchestire sauce, and 1/4 cup of liquid smoke.

Stir well and bring to a boil. Then, back off and simmer for about 45 minutes, stirring frequently. Let stand to cool.

Once at room temperature, put the pot in the fridge overnight for best results.

If my memory serves me right, this recipe makes about a gallon of sauce, which freezes very well, although it doesn't freeze solid.   

Chicken, Pork or Beef Satay Recipe

Satay

Click on image to enlarge - A Chef John's Food Wishes Recipe  

2 lbs chicken, pork or a tender cut of beef about ½ -inch thick

Satay Marinade: 

1 tbsp grated ginger

4 cloves garlic, crushed

2 Tbs minced onion

1/4 cup packed brown sugar

1/4 cup fish sauce

2 Tbsp soy sauce

2 Tbsp vegetable oil

2 Tbsp ground coriander

1 Tbsp cumin

1/2 tsp turmeric

1/8 tsp cayenne pepper

1 rounded Tbsp minced lemongrass 

Mix the ingredients and combine with the meat(s). Marinate in the refrigerator for at least 3 hours to as many as 24 hours.  

Peanut Dipping Sauce - Makes about 1 1/2 cup

3/4 cup smooth all-natural, pure peanut butter

2 cloves garlic, finely minced

2 Tbsp brown sugar

1 Tbsp fish sauce 

2 tsp soy sauce

2 tsp sesame oil

1/2 lime, juiced

sriracha or other hot chili sauce, to taste

1 small can (5.6 oz) coconut milk

Combine at low-med heat and serve or refrigerate and microwave when needed. Ladle over the grilled meats.  

BBQ Pork Belly

A captivating outdoor kitchen scene, embodying the essence of BBQ pork belly preparation, unfolds in a beautifully arranged setting. In the foreground, a large, succulent pork belly, expertly trimmed and marinated, glistens with a rich, golden-brown crust as it rests atop a rustic wooden cutting board. Surrounding it are essential kitchen utensils—a gleaming, sharp chef's knife and a sturdy spatula—highlighting the craftsmanship involved in this culinary art. The background features a well-equipped Weber Performer Deluxe grill, with its lid propped open, releasing wisps of fragrant smoke that curl into the evening air. Glowing charcoal and aromatic hickory chunks are visible inside the grill, promising a depth of flavor. The scene is bathed in a warm, inviting glow from the soft light of a setting sun, filtering through nearby trees, illuminating a vibrant array of colorful spices and seasonings thoughtfully arranged around the pork belly, each jar and bottle hinting at the delicious flavors about to be unleashed. A ceramic plate filled with a glossy BBQ sauce and a sleek pastry brush lies close by, ready to apply tantalizing finishes. In one corner, a small bowl of freshly chopped herbs bursts with green vitality, contrasting with the wooden textures of the kitchen surroundings.

I have recently been reading several articles that spout the virtues of BBQ'd pork belly, so I decided to give it a try. However, trying to find a pork belly in stock at your local grocery store is a challenging thing. I checked a source or two online, and the prices ranged from 15-50 dollars per pound. For me, these costs were outrageously outrageous. Seriously, folks, how many of us can afford $50.00 per pound for fatty pork?

I made some inquiries with grocery stores near my home (a few miles from New Orleans) when, amazingly, I found a Winn Dixie store that had one. The meat market manager told me that he had received an order from someone who wanted three bellies, but since there were four to a case, he had the remaining one in the freezer.

It was more than 14 Lbs and much more than I had planned on buying. That's a bunch of bellies, and I was worried about the cost. I had hoped that the per-pound cost would be somewhere in the $5-$6 bracket. I was shocked when he charged me $2.08 per pound.

Enough about that; so what exactly is a pork belly? Well, it's exactly that—the belly of a pig that is most often used to create one of the tastiest pieces of meat known as bacon.

To make bacon, the pork belly is cured and cold-smoked, but for BBQ, it is not cured or brined but smoked for hours until the fat has been rendered and the meat is as tender as a fine steak. Just think of BBQed pork belly as high-end pulled pork from a pork butt.

I trimmed the belly into several manageable pieces, leaving one large piece to cook. Since this was the only piece of meat I was cooking, I used my Weber Performer Deluxe instead of my Weber 22-inch WSM.

I set up the Performer fueled with Kingston charcoal and hickory chunks and hoped to smoke the belly at 225-250 degrees, but that was not working. Suffice it to say that 300 degrees worked without a hiccup.

After about three hours in the Performer, the belly had a significant amount of smoke but was still tough, so I double-wrapped it in foil and put it in the oven set at 225 degrees.

After about an hour, I was enjoying the wonderful smell of BBQ pork in my kitchen, so I pulled it from the oven. It was oh-so-tender, so I stripped it of its foil and placed it on a cooling rack to set.

The succulent and juicy belly meat was a culinary experience with fat rendered.

Asian BBQ Glaze for Pork

Glaze for 2 pork chops

1 Tbsp Ketchup
1 Tbsp Hoisin Sauce
1 Tbsp Rice Vinegar
1 Tbsp packed light brown sugar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp Asian chili-garlic sauce
1/2 tsp grated fresh ginger

Combine the ingredients in a small saucepan and cook over low heat until the sugar has dissolved.

Pork Tenderloin With Balsamic Vinegar / Mustard Marinade Recipe

1/2 cup veg oil

1/2 cup Balsamic vinegar

2 TBS Montreal Steak Seasoning
2 TBS Guldnen's Spicy Brown Mustard
2 pound Pork Tenderloin

Dissolve the  steak seasoning in the vinegar.  Add in the oil and combine.

Put a pork tenderloin in a plastic storage bag, add the mixture, squeeze out the excess air and refrigerate for at least 3 hours.

Leaving the residual marinade on the roast, place the meat in a 500 - 600 degree preheated grill (use the upper rack if your grill has one) and roast until the internal temp is 135.  

Remove and let the roast rest for 5 minutes.

Tenderloin Tip:  These roasts come with both a thick and thin end.  To keep the thin end from becoming over cooked fold it back against the roast towards the thicker end and secure with two tooth picks.  

Note: Beyond the usual mashed potatoes and corn sides I decided to make a sandwich instead that consisted of two hearty slices of toasted home-made white bread, a bit of mayo on the bread (both of them) and a thin slice of Manteche cheese on both the top and bottom.  The roast was thinly sliced and mounded as I like.  I suspect that most any cheese that goes with pork would be a winner.   

(This is not my recipe)

Great Homemade Burgers

 

There is no better beef than freshly ground beef.  You will need a meat grinder and a chuck roast.  That's about it.  Or, you can buy a chuck roast and ask the butcher to grind it.  That said, I suggest waiting until they are on sale or buying a nice USDA Choice Chuck Roast from Sam's Club or Costco. 

After you grind the beef, distribute the fat evenly throughout. The most important recommendation I can make is to handle the ground beef gently, as overhandling ground beef will make it tough. 

When forming burgers, gently but firmly form the meat into patties that are a bit larger than the diameter of your bun. I suggest that you do not smooth the surfaces of your burger until they resemble a hockey puck. In a perfect world, you would want your burger to have nooks, crannies, and rough edges that crisp up during the cooking process, adding a wonderful flavor.   

Also, taking burgers directly out of the refrigerator and onto the cooking surface is a better way than cooking them at room temperature. What I'm looking for in a great burger is a nice crispy flavorful exterior with a tender and juicy interior, and a longer cooking time provides this important dimension.   

Important Note: Because home-ground meat is very "loose" vice the glob that you are probably accustomed to, extra care must be given on the grill or in the frying pan.  That said, once you have laid the burger on the cooking surface, do not repeat, do not make any attempt to move the burger until it no longer sticks to the cooking surface.  This is usually when the burger is close to being fully cooked on the first side.  

As with steak, the only seasoning that you need is salt and pepper.     

Spiced Roasted Chicken Breasts

Spiced Roasted Chicken
2 chicken breast halves (for recipe that follows) or even a whole chick but adjust spice proportions accordingly
• 1 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 tablespoons vegetable oil
• 3 tablespoons water
  

Preheat oven to 450°F.

Pat chicken dry. Stir together spices, salt, and 1 1/2 teaspoons oil and rub evenly all over chicken. Heat remaining tablespoon oil in an ovenproof heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then brown chicken on both sides, about 5 minutes. Transfer skillet to middle of oven and roast chicken, skin side up, until just cooked through, 16 to 18 minutes. Transfer chicken to a plate. Add water to pan and deglaze over high heat, scraping up brown bits. Pour pan juices over chicken.

Read More http://www.epicurious.com/recipes/food/views/Spiced-Roast-Chicken-Breast-103314#ixzz1jlRRR546

Using a digital temp probe I roasted the breasts to 160 degrees. Oh Yeah!  Done perfectly...moist and juicy.  Try it, you'll like it for sure!