Saturday, June 24, 2006
Ol' Granny Hawkins' "Rebel Pot Roast"
Ol' Granny Hawkins' "Rebel Pot Roast"
This one is special to my heart - hope you enjoy it as much as my family does!
Easy Recipe
Cook Time: 4 hours 15 minutes
Makes approx. 12 servings (6 if you're a big guy like me!)
Easy Recipe
Cook Time: 4 hours 15 minutes
Makes approx. 12 servings (6 if you're a big guy like me!)
- 1 pot roast (about 4 pounds), such as bottom round or chuck
- 1 teaspoon vegetable oil
- 1 cup bottled barbecue sauce
- 1/2 cup cider vinegar
- 1/2 cup chicken or beef broth
- 1/4 cup packed light-brown sugar
- 1 tablespoon bottled mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 12 rolls
Heat oven to 300 degrees F.
Brown meat well in oil in large ovenproof Dutch oven, 15 minutes. Add sauce, vinegar, broth, sugar, mustard, Worcestershire, chili powder, onion, garlic and thyme to pot. Bring to boiling. Place in oven and bake, covered, for 3 to 4 hours, turning meat every hour, until fork-tender. Let stand at least 30 minutes in pan. Remove meat from pot. Skim fat.
Slice beef and serve with sauce on rolls.
If you have any questions about this recipe, you can write to me at bbqbob@bobsbeerandbbq.com
Brown meat well in oil in large ovenproof Dutch oven, 15 minutes. Add sauce, vinegar, broth, sugar, mustard, Worcestershire, chili powder, onion, garlic and thyme to pot. Bring to boiling. Place in oven and bake, covered, for 3 to 4 hours, turning meat every hour, until fork-tender. Let stand at least 30 minutes in pan. Remove meat from pot. Skim fat.
Slice beef and serve with sauce on rolls.
If you have any questions about this recipe, you can write to me at bbqbob@bobsbeerandbbq.com
Beer Can Up the Butt BBQ Chicken
Sorry folks, didn't post the recipe from the other night's show.
Here it is with a few added variations!
Ingredients:
2 whole chickens
1 tablespoon sweet paprika (hungarian - remember?)
2 teaspoons chili powder
1 teaspoon oregano
1 small onion
1/4 teaspoon cayenne pepper (experiment depending on how hot you like it)
1/2 teaspoon garlic powder
1 tablespoon brown sugar
2 (12 oz) cans warm beer (the GOOD STUFF! No skimping!)
1 clove garlic (I go heavier - but I'm a Garlic Head!)
salt and pepper to taste
I'm giving you here the recipe for GRILLING -- I often times smoke them - but Miss Claudia said I'd best put the grilling recipe as the smoking takes an awfully long time. If you wanna smoke them birds, listen to the podcast to learn how I do it exact. (Barbecue Bob's BBQ and Beer Bash!)
Directions:
Start heating grill. Open the cans of beer and pour out 1/2 of each can. Add 1/2 chopped onion, and 1/2 pressed garlic clove to each can. Set aside.
In a small bowl, mix all the remaining ingredients except the chickens. Rub inside of of each chicken with about a tsp. of the rub. Use the remaining rub on the chicken skins. Ease the chicken over the beer can, feet down, until the chicken rests over the can, forming a tripod. Keep the beer cans upright at all times. Add a few hickory chips to the hot coals and place the the chickens with the beer cans on the grill. Close the cover on the grill and cook about 2 hours, adding coals and hickory chips about every 30 minutes. The chicken is done when the legs wiggle freely.
This recipe for Beer Butt Barbecue Chicken serves/makes 6.
Here it is with a few added variations!
Ingredients:
2 whole chickens
1 tablespoon sweet paprika (hungarian - remember?)
2 teaspoons chili powder
1 teaspoon oregano
1 small onion
1/4 teaspoon cayenne pepper (experiment depending on how hot you like it)
1/2 teaspoon garlic powder
1 tablespoon brown sugar
2 (12 oz) cans warm beer (the GOOD STUFF! No skimping!)
1 clove garlic (I go heavier - but I'm a Garlic Head!)
salt and pepper to taste
I'm giving you here the recipe for GRILLING -- I often times smoke them - but Miss Claudia said I'd best put the grilling recipe as the smoking takes an awfully long time. If you wanna smoke them birds, listen to the podcast to learn how I do it exact. (Barbecue Bob's BBQ and Beer Bash!)
Directions:
Start heating grill. Open the cans of beer and pour out 1/2 of each can. Add 1/2 chopped onion, and 1/2 pressed garlic clove to each can. Set aside.
In a small bowl, mix all the remaining ingredients except the chickens. Rub inside of of each chicken with about a tsp. of the rub. Use the remaining rub on the chicken skins. Ease the chicken over the beer can, feet down, until the chicken rests over the can, forming a tripod. Keep the beer cans upright at all times. Add a few hickory chips to the hot coals and place the the chickens with the beer cans on the grill. Close the cover on the grill and cook about 2 hours, adding coals and hickory chips about every 30 minutes. The chicken is done when the legs wiggle freely.
This recipe for Beer Butt Barbecue Chicken serves/makes 6.
Wednesday, June 21, 2006
America's Best BBQ
At AmericasBestBBQ.com, you'll find a well merchandised selection of the greatest brands in BBQ grills, smokers, grilling accessories, outdoor gear, and BBQ sauces and dry rubs from the most famous Bar-B-Q restaurants in the world. These are products of lasting value, varying to fit your specific needs, all built and backed by the finest manufacturers in the industry.(Weber, Ducane, Charbroil, Lynx, Bradley, George Foreman, & many MORE!)
I'll be interviewing the company's founder, Shad Rockstad, on Monday, June 26th - so check my podcast for the show!
Tuesday, June 20, 2006
Dirty Rice Recipe
Here's the Dirty Rice Recipe I promised, folks!
2 tbsp. bacon drippings
1/2 lb. lean ground beef
1/2 lb. lean ground pork
1 c. chopped onion
1/2 c. chopped fresh parsley
1/2 c. chopped green onions
1 lb. chicken giblets, boiled & chopped
4 c. giblet stock
1 tbsp. minced garlic
8 c. cooked rice
1 tbsp. crushed dried mint
2 tbsp. Worcestershire sauce
Salt to taste
Louisiana hot sauce to taste
In a large deep saucepan over medium heat, saute the ground beef and pork in the bacon drippings until crumbly. Add the onions, celery, parsley and green onion. Cook until onion are clear. Stir in the chopped giblets, stock, garlic, rice, wine, mint and Worcestershire sauce. Add salt and hot sauce. Then mix together well everything.
Cook, stirring occasionally for about 20 minutes. Reduce heat to low, cover and cook 1 hour. Leftover Dirty Rice can be eaten with eggs for breakfast.
Makes 10 servings or enough to stuff 1 large hen or 8 to 10 bell peppers.
2 tbsp. bacon drippings
1/2 lb. lean ground beef
1/2 lb. lean ground pork
1 c. chopped onion
1/2 c. chopped fresh parsley
1/2 c. chopped green onions
1 lb. chicken giblets, boiled & chopped
4 c. giblet stock
1 tbsp. minced garlic
8 c. cooked rice
1 tbsp. crushed dried mint
2 tbsp. Worcestershire sauce
Salt to taste
Louisiana hot sauce to taste
In a large deep saucepan over medium heat, saute the ground beef and pork in the bacon drippings until crumbly. Add the onions, celery, parsley and green onion. Cook until onion are clear. Stir in the chopped giblets, stock, garlic, rice, wine, mint and Worcestershire sauce. Add salt and hot sauce. Then mix together well everything.
Cook, stirring occasionally for about 20 minutes. Reduce heat to low, cover and cook 1 hour. Leftover Dirty Rice can be eaten with eggs for breakfast.
Makes 10 servings or enough to stuff 1 large hen or 8 to 10 bell peppers.
