Barbecue Bob's BBQ and Beer Bash!

BBQ Cookoff at the OK Corral!
Bob's gonna fill them bandito's bellies fer good!

Come along fer the ride!

Listen to the show here!

Remember, BBQ Bob's User Forum is up and ready. Stop by and say, "Hey"!

BBQ Bob and Miss Claudia

P.S.
Excuse our earlier download of this podcast, folks. Miss Claudia fell asleep at the switch. She accidentally uploaded the unedited version of me talkin' about my propane gasoline tank for beer!
She felt mighty bad. Excuse the faux pas!

BBQ Bob’s Tombstone Outlaw Beef Brisket Barbecue

8- to 10-pound beef brisket, untrimmed (it should have a thick layer of fat on one side)
The Johnny Ringo Rub,
Ike Clanton’s Wet Mop,
Curly Bill Barbecue Sauce
10 to 12 white sandwich buns, optional

Generously coat all sides of the brisket, particularly the fat layer, with the rub or salt and pepper. Cover and let the meat and stick in the reefer overnight.

In the wee hours of the mornin’ prepare a fire by lighting Mesquite wood or a combination of Mesquite wood and charcoal in the firebox of a cooker or at the end of a barrel smoker opposite the end with the vent or chimney. Or light the coals in a water smoker. Or preheat a gas smoker/grill.

When the fire has burned down to glowing embers or the coals are covered with gray ash, place the brisket on the grate but not directly over the coals(indirect heat). The fire should be low, 200 to 225 degrees.

Cover the cooker and smoke the brisket, turning every hour or so and use your Ike Clanton’s Mop Sauce, brush it on when turning the brisket or after tending the fire, until it is tender and the internal temperature reaches 180 to 190 degrees on an instant-read thermometer, 10 to 12 hours. Tend the fire by adding wood (or wood embers from a separate fire) or coals to keep it from going out and to keep the temperature inside the cooker between 200 and 225 degrees.

When the brisket is charred and tender (a fork should insert easily), remove it from the cooker and allow to rest about 20 minutes.

Trim off the fat layer and cut brisket in thin slices across the grain. Serve with warm barbecue sauce, if desired. Or stack several slices in a sandwich bun spread lightly with sauce. Add more sauce, as desired.

The Johnny Ringo DRY RUB
Use this rub to season brisket before barbecuing. It's also good on ribs, steak, and chicken.

2 tablespoons kosher salt
2 tablespoons black pepper
2 tablespoons paprika
2 tablespoons garlic powder
2 teaspoons cayenne pepper

In an airtight container with a lid, combine the salt, pepper, paprika, and garlic powder. Shake to mix well. Sprinkle over the entire surface of the meat, concentrating on the fat layer. Rub or press into the fat and meat.

Makes 1/2 cup.

Ike Clanton’s WET MOP

1 teaspoon kosher salt
1 teaspoon dry mustard
1 teaspoon chili powder
2 teaspoons paprika
1/3 cup vegetable oil
4 cloves garlic, crushed
1 large (or 2 small) bay leaf
2 teaspoons red pepper sauce
1/2 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon soy sauce
3 1/4 cups beef stock

In a medium saucepan, combine the salt, dry mustard, chili powder, paprika and vegetable oil. Stir to make a paste. Add the remaining ingredients slowly, stirring all the while.

Place over medium heat and bring to a boil. Remove from the heat and allow to cool. Pour into a container with a tight-fitting lid and refrigerate until ready to use.
Makes 1 quart.

CURLY BILL BBQ SAUCE
1 1/4 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup lemon juice
1/3 cup packed brown sugar
1 tablespoon yellow mustard
1/4 cup water
1 clove garlic, crushed
1/4 cup ( 1/2 stick) butter or pan drippings from barbecue

Combine the ketchup, Worcestershire sauce, lemon juice, brown sugar, mustard, water and garlic in a medium saucepan. Place over very low heat and simmer, stirring occasionally, 1 hour. For really smoky flavor, place on the grill away from the heat source during the last hour of smoking.

Stir in the butter or drippings and cook 15 minutes longer. Pour into a container with a tight-fitting lid and refrigerate to store, up to 2 weeks.

Makes about 3 cups.

Note: To obtain pan drippings, place a drip pan under the brisket during cooking.

Windy City Steak with Hank the Hammer’s Highland Park Lager.










In Memoriam
Henry L. Bartoli
b.Feb. 12th, 1912 d.Aug. 21, 2006

















Prime Porterhouse Steak with Rosemary Sauce and a side of luscious veggies prepared BBQ Bob style.

6 each baby artichokes, blanched until tender, quartered
1 tbsp. olive oil
1 sm. white onion, peeled and cut into large dice
7 each Kalamata olives, pits removed, quartered
4 each red cherry tomatoes, quartered
4 each yellow cherry tomatoes, quartered
1 tsp. fresh oregano, finely chopped
Salt and freshly ground pepper to taste

Heat a small pan over medium heat. Add the oil and gently saute the onions until translucent. Add the cooked baby artichokes, olives, tomatoes, and oregano. Saute briefly until heated thoroughly. Season to taste with salt and pepper. Set aside.

BEEF:

2 Porterhouse USDA Prime, Dry Aged- ¾ inch Thick Steaks
1/4 c. olive oil
Salt and pepper to taste

Brush the meat with oil and season both sides with salt and pepper. Grill the meat quickly for 1 to 2 minutes per side for rare to medium rare. Over very hot coals. Leaves the steak Black on the outside Blue on the inside



ROSEMARY SAUCE:

1 oz. olive oil
8 oz. shank, trimmed of all fat
1 each onion
1 each carrot and tomato, chopped
3 sprigs, rosemary, stripped
2 sprigs thyme, stripped
3 each bay leaves
8 each garlic cloves, chopped
8 each peppercorns
2 c. white wine
1 qt. strong veal stock
2 sprigs rosemary stripped

Tie the rosemary, thyme bay leaves and peppercorns in cheesecloth sachet. Saute shank in olive oil until brown, add onion and carrot, continue browning. Add sachet and wine and reduce UNTIL ALMOST DRY. Add demi glace, reduce on a low flame.
Add 2 more sprigs of chopped rosemary. Allow to steep 5 minutes. Strain. The sauce should be the weight of heavy maple syrup and have a deep, rich, flavor.
The stewed meat and vegetables may be served with a little of the sauce for lunch or dinner another day. The sauce is now ready to be served over the beef.


Brewed in honor of the memory of Henry Bartoli of Highland Park, Illinois. A man who truly appreciated a cold beer after 18 Holes. See ya at the 19th and I'm buyin'.

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
Beer:	"Hank the Hammer's" Highland Park Lager		Style:	American Lager
Type:	All grain		Size:	5.0 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	20 IBU
OG:	1.047		FG:	1.008
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Tap
Grain:	5 lb. German Pilsner 2 lb. German Vienna 1 lb. American victory 8 oz. Flaked corn 8 oz. Flaked rice
Mash:	70% efficiency
	Mash in at 156 ° for 60 Min. Sparge at 170 °
Boil:	60 minutes	SG 1.036	6.5 gallons
	Irish Moss @ 15 to go in the boil
Hops:	.5 oz. Hallertauer Hersbrucker (5% AA, 60 min.) .75 oz. Hallertauer Hersbrucker (5% AA, 15 min.) .75 oz. Hallertauer Hersbrucker (5% AA, 2 min.)
Yeast:	WLP840 American Lager Yeast
Carbonation:	1/4 cup corn sugar at time of bottling

Don't forget our new forum, folks - it's waitin' for ya.
Create topics and start postin'.

BBQ Bob and Miss Claudia

Our dear friend and award winning firefighting chef, Danny Rinaldi, wrote in and gave us this recipe for our listeners. Danny is a great guy with awesome food. This is a man who ought to have his own firefighter/cooking tv show on the Food Network. ;-)

I would definitely love to see Danny and BBQ Bob in a kitchen together! Now that would be good eats - and entertainment to boot!


If you didn't yet hear Danny's interview with BBQ Bob, go here to have a listen.

Miss Claudia

Calzone Santa Lucia

Equipment

1. Ten inch frying pan
2. 2tsp plus 1tbsp olive oil
3. Measuring spoons
4. Wooden spoon
5. Cutting bored
6. 8inch chef’s knife
7. Cheese grater
8. 1 one cup measuring cup
9. Pastry brush
10. 13 inch baking sheet
11. Parchment paper

Ingredients

1. 3/4 pound of ground sweet sausage
2. 1 1/2 cups of your favorite tomato sauce
3. 1 pound of dough
4. 1/4 cup of flour
5. 1 1/2 cups of fresh Fontina cheese
6. 1/4 pound of fresh mozzarella cheese slice thin
7. 1/2 cup of fresh ricotta cheese

Preparation

First put 2 teaspoons of olive oil in a ten inch frying pan get oil hot on medium heat, add sausage meat, fry sausage until browned about 5 minutes , change heat to low add 1 cup of your favorite tomato sauce stir with wooden spoon cook for about 30 minutes, turn heat off let cool !, divide meat into halves. *~preheat oven to 400~* on counter put ¼ cup of flour, add dough to flour spread out dough to about 1/8 of an inch then cut dough into halves, put half of the sausage mixture on one of the half’s of dough, put half of the fontina cheese on top of the sausage meat, put half of the mozzarella cheese on top of the fontina cheese, put ¼ cup of ricotta cheese on top of the mozzarella cheese, wet one side of the dough on the edge fold dough so both sides of the dough connect.

Use fork to push on the edges of the calzone lightly so the calzone stays together. Brush 1 tbsp of olive oil on top of calzone.

Put parchment paper on baking sheet so the parchment paper fits in the middle of baking sheet then put calzone on the baking sheet.
Do same with other dough, sausage meat, fontina cheese, mozzarella cheese, and ricotta cheese.

Remember our new main web site page is now here