Saturday, July 01, 2006
Recipes from the 4th of July Podcast
Here are the recipes from the show, folks! Eat up!
Alaskan Smoked Clam Fondue/Dip
(2) 8 oz cans smoked clams drained/chopped
(1) 16 oz Philadelphia Cream Cheese (softened)
(2) Small jars Kraft Old English Cheddar
1/2 tsp. garlic, chopped fine
(1) 16 oz bar cracker barrel extra sharp cheese melted
3 or 4 dashes of Tabasco!
Combine in oven proof bowl. Pre-heat oven to 300 degrees. Bake 1 hr. Stir occasionally. Serve warm with king size fritos and STAND BACK! :-)
This is DEE-Licious!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
BBQ Bob's Barbarian Beef KaBOBS
Ain't No Fruit or Vegetables on THESE Sticks!
Sorry folks - I forgot to add in the podcast that when you soak the wood chips in bourbon, make sure that they are in a foil pouch on top of the grill or in a smoker box used for this purpose....it can be flamable. Wouldn't want ya to torch yourselves!
1 lb to 1 1/2 lb per person (in my house, 2 lbs per person!)
of the best meat you can buy!
I use Filet Mignon - USDA Choice - or whatever you can afford.
Marinade/Rub = MUD
1 cup olive oil (extra virgin)
tsp. of fresh cracked pepper
1 tsp. seal salt
1 Tbl. of paprika
a lot of chopped garlic (2 heads)
2 tsp. thyme
2 slugs Makers Mark
(prepare 3-4 hours ahead)
secret ingredient *** one little pinch of allspice
Meat should be cut into 2" chunks for the skewers....marinate this for that 3-4 hours. Mmmm....Mmmmm....Good!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Georgia Peach Ice Cream (listen to the podcast for Bob's detailed instructions)
6 eggs beaten
3 1/2 cups white sugar
10 fresh REAL GEORGIA Peaches, pitted and chopped
4 cups of heavy cream
2 cups half-and-half cream
2 tsp. vanilla extract
3/4 tsp. salt
In large bowl, mix together eggs and sugar until smooth puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.
For the Georgia Peaches order from Dickey Farms
They are THE Best!
If you're afraid to use the raw eggs, then combine sugar, eggs, half-and-half in a double-boiler stir until a thick custard...then you're good to go.
Remember my ratio for the ice cream machine - 6 cups ice, 1 cup salt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
As promised, my recipe for Ronald Reagan Ale!
Alaskan Smoked Clam Fondue/Dip
(2) 8 oz cans smoked clams drained/chopped
(1) 16 oz Philadelphia Cream Cheese (softened)
(2) Small jars Kraft Old English Cheddar
1/2 tsp. garlic, chopped fine
(1) 16 oz bar cracker barrel extra sharp cheese melted
3 or 4 dashes of Tabasco!
Combine in oven proof bowl. Pre-heat oven to 300 degrees. Bake 1 hr. Stir occasionally. Serve warm with king size fritos and STAND BACK! :-)
This is DEE-Licious!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
BBQ Bob's Barbarian Beef KaBOBS
Ain't No Fruit or Vegetables on THESE Sticks!
Sorry folks - I forgot to add in the podcast that when you soak the wood chips in bourbon, make sure that they are in a foil pouch on top of the grill or in a smoker box used for this purpose....it can be flamable. Wouldn't want ya to torch yourselves!
1 lb to 1 1/2 lb per person (in my house, 2 lbs per person!)
of the best meat you can buy!
I use Filet Mignon - USDA Choice - or whatever you can afford.
Marinade/Rub = MUD
1 cup olive oil (extra virgin)
tsp. of fresh cracked pepper
1 tsp. seal salt
1 Tbl. of paprika
a lot of chopped garlic (2 heads)
2 tsp. thyme
2 slugs Makers Mark
(prepare 3-4 hours ahead)
secret ingredient *** one little pinch of allspice
Meat should be cut into 2" chunks for the skewers....marinate this for that 3-4 hours. Mmmm....Mmmmm....Good!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Georgia Peach Ice Cream (listen to the podcast for Bob's detailed instructions)
6 eggs beaten
3 1/2 cups white sugar
10 fresh REAL GEORGIA Peaches, pitted and chopped
4 cups of heavy cream
2 cups half-and-half cream
2 tsp. vanilla extract
3/4 tsp. salt
In large bowl, mix together eggs and sugar until smooth puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.
For the Georgia Peaches order from Dickey Farms
They are THE Best!
If you're afraid to use the raw eggs, then combine sugar, eggs, half-and-half in a double-boiler stir until a thick custard...then you're good to go.
Remember my ratio for the ice cream machine - 6 cups ice, 1 cup salt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
As promised, my recipe for Ronald Reagan Ale!
| Brewer: | Barbecue Bob | Email: | bbqbob@bobsbeerandbbq.com | |||||
| Beer: | Ronald Reagan Ale | Style: | American Pale Ale | |||||
| Type: | Extract w/grain | Size: | 5.0 gallons | |||||
| Color: |
| Bitterness: | 41 IBU | |||||
| OG: | 1.056 | FG: | 1.008 | |||||
| Alcohol: | 6.1% v/v (4.8% w/w) | |||||||
| Grain: | 3 lb. American Vienna 8 oz. American victory 8 oz. Flaked wheat 6 lb. 8 oz. American 2-row 8 oz. American crystal 20L | |||||||
| Steep: | 30 min. @ 160 | |||||||
| Boil: | 60 minutes | SG 1.043 | 6.5 gallons | |||||
| Hops: | 1.0 oz. Cascade (4.5% AA, 60 min.) 1.0 oz. Cascade (4.5% AA, 30 min.) 1.0 oz. Cascade (4.5% AA, 15 min.) 1.0 oz. Cascade (4.5% AA, 5 min.) | |||||||
| Yeast: | WLP Califonia V ale yeast | |||||||
| Carbonation: | Kegged it! | |||||||
| Tasting: | I made 5 gallons last 4th and it lasted less than an hour between 6 people! IT IS GOOD on a hot day!!! | |||||||
Friday, June 30, 2006
Special Recipe Show July 1st - Don't miss it!
Hi everyone!
Don't miss this show - special recipes for the 4th of July!
Also wanted to tell you bbq and beer afficianados that within one month there will be an ALL NEW Barbecue Bob's BBQ and Beer Bash website.
And for everyone who loves to bbq or just plain ol' cook, we will have an all-out recipe database - with recipes in every kind of category imaginable. You'll be able to rate 'em and add your own specialties.
Down the road, we hope to have a beer calculator on site - an interactive set of web pages that homebrewers can use to formulate their recipes online. Kinda scientific-like - but a whole bunch of fun!
Right now though I'm getting many requests for more recipes. I have a lot of my own that I plan on sharing with you in upcoming podcasts....so be sure to check back often for updates.
If there's something you'd like to see on the website for BBQ and/or Brewin' that you haven't seen elsewhere..now is the time to shout it out so I can "Get HER DUN!!!"
Thanks, Folks and God Bless Ya!
BBQ Bob
You can get to the podcast and subscribe here:
Barbecue Bob's BBQ and Beer Bash!
Don't miss this show - special recipes for the 4th of July!
Also wanted to tell you bbq and beer afficianados that within one month there will be an ALL NEW Barbecue Bob's BBQ and Beer Bash website.
And for everyone who loves to bbq or just plain ol' cook, we will have an all-out recipe database - with recipes in every kind of category imaginable. You'll be able to rate 'em and add your own specialties.
Down the road, we hope to have a beer calculator on site - an interactive set of web pages that homebrewers can use to formulate their recipes online. Kinda scientific-like - but a whole bunch of fun!
Right now though I'm getting many requests for more recipes. I have a lot of my own that I plan on sharing with you in upcoming podcasts....so be sure to check back often for updates.
If there's something you'd like to see on the website for BBQ and/or Brewin' that you haven't seen elsewhere..now is the time to shout it out so I can "Get HER DUN!!!"
Thanks, Folks and God Bless Ya!
BBQ Bob
You can get to the podcast and subscribe here:
Barbecue Bob's BBQ and Beer Bash!
Thursday, June 29, 2006
Hickory Lickory - Corned Beef Tongue! Whaat? Yep, Tongue!
This was on June 28th's Podcast - last night -- enjoy it - even tho' it was a little hard for Miss Claudia to stomach! She tasted it and loved it.....she just doesn't wanna prepare it!
The term "To Corn" is derived from an old English word for coarse salt, (which has grains the size of corn kernels)used to make the brines that preserved meat. The overall general process is a simple one: place the fresh meat in a heavily salted brine, add spices for flavor and let sit or cure.
The "corning of meat" or "curing in brine" - "pickling", is most commonly applied to cuts of beef. Saltpeter or sodium nitrite is optional and is used to maintain a pink color in the meat. If you choose to use this controversial additive, it is normally used at the ratio of 1 ounce (28.4 grams or 2 tablespoons) to each 100 pounds of raw meat; omission of saltpeter will not effect the flavor only the color. The meat is cured for 10 to 25 days in a refrigerator at 38-48 degrees F (3-9 degrees Celsius) depending on the piece's size, or 3 days curing time for each pound. The spice mix can vary from the purchasing of a premade picking spice or crab-boil in the supermarket to the making of your own blend. When finished, the brined or corned beef or tongue is placed in a heavy pot with all the corning spices, covered with water and simmered for 3-5 hours depending on the size of the piece.
-------------------------------------
INGREDIENTS
=============
*_1 FRESH BEEF TONGUE (3-4 POUNDS) WELL TRIMMED OR
(3 TO 4 CALVES TONGUES 3/4 LB. EACH)
*_ 1/2 CUP OF BROWN SUGAR, PACKED
*_ 2 BAY LEAVES, CRUMBLED
*_1/2 TSP. WHOLE ALLSPICE, BRUISED
*_ 1/2 TSP. WHOLE BLACK PEPPER, BRUISED
*_ 2 TSPS. WHOLE CORIANDER SEEDS, BRUISED
*_ 1 TSP. MUSTARD SEED, BRUISED
*_ 3 CLOVES OF GARLIC, WHOLE WITH SKIN ON
*_ 1 SMALL RED CHILI PEPPER
*_ 1 FRESH EGG IN SHELL; TO TEST THE BRINE'S SALINITY
*_ COARSE KOSHER SALT AS NEEDED
*_ WATER TO COVER
PREPARATION
===========
*_ Select a non reactive bowl or container large enough to hold the tongue and enough water to cover by at least 2 inches. Make sure it will fit into your refrigerator. Glass, stainless steel, ceramic or an enameled bowl are good.
*_ Place the tongue in a plastic bag and lower into the container you selected. Run enough cold water to cover the tongue by at least two inches. Remember to keep the top of the bag open and above the water level. This step is to determine how much water you will need to "corn or pickle" the tongue. Remove the bag with the tongue(s) when finished measuring the need amount of water. I recommend you use spring or distilled water in place of tap water.
*_ Here is where you will use the egg. Begin to add the salt to the water, about 1/2 a cup at a time, stirring well each time to dissolve before adding more. Stop adding salt when the egg floats, and remove the egg. You will probably use between 1-2 cups of salt.
*_ Stir in all the remaining ingredients except the tongue, transfer to a pot and bring to a boil and srong-simmer 20 minutes. Then let the brine cool down to room temperature.
*_ While the brine is cooling prick the tongue all over with a needle or other similar instrument. This will allow the brine to penetrate the tissue.
*_ When the brine is fully cooled pour it over the tongue (which should be in the non corrosive container), top with loose plastic and then weigh the meat down so it will stay under the surface. Cover the whole container with more plastic film and refrigerate for the time indicated based on the meat's weight (remember, if you use multiple pieces it is not the combined weight but the the weight of the heaviest piece only). Make sure the meat is turned every 2 days and that it is always completely immersed....add a bit more water or make some extra brine if need to
complete this immersion.
Get your smoker dialed up with hickory wood chunks to 225 place beef tongue fatty side up. After 21/2 hours flip it over,after about five or six hours total wrap it in foil and about another hour or two til 195 let it set 30 min. peel the skin off and slice thin!!!
WOW, TENDER is an understatement!
Best sandwiches ever!!!! Flavor to spare!!!
The term "To Corn" is derived from an old English word for coarse salt, (which has grains the size of corn kernels)used to make the brines that preserved meat. The overall general process is a simple one: place the fresh meat in a heavily salted brine, add spices for flavor and let sit or cure.
The "corning of meat" or "curing in brine" - "pickling", is most commonly applied to cuts of beef. Saltpeter or sodium nitrite is optional and is used to maintain a pink color in the meat. If you choose to use this controversial additive, it is normally used at the ratio of 1 ounce (28.4 grams or 2 tablespoons) to each 100 pounds of raw meat; omission of saltpeter will not effect the flavor only the color. The meat is cured for 10 to 25 days in a refrigerator at 38-48 degrees F (3-9 degrees Celsius) depending on the piece's size, or 3 days curing time for each pound. The spice mix can vary from the purchasing of a premade picking spice or crab-boil in the supermarket to the making of your own blend. When finished, the brined or corned beef or tongue is placed in a heavy pot with all the corning spices, covered with water and simmered for 3-5 hours depending on the size of the piece.
-------------------------------------
INGREDIENTS
=============
*_1 FRESH BEEF TONGUE (3-4 POUNDS) WELL TRIMMED OR
(3 TO 4 CALVES TONGUES 3/4 LB. EACH)
*_ 1/2 CUP OF BROWN SUGAR, PACKED
*_ 2 BAY LEAVES, CRUMBLED
*_1/2 TSP. WHOLE ALLSPICE, BRUISED
*_ 1/2 TSP. WHOLE BLACK PEPPER, BRUISED
*_ 2 TSPS. WHOLE CORIANDER SEEDS, BRUISED
*_ 1 TSP. MUSTARD SEED, BRUISED
*_ 3 CLOVES OF GARLIC, WHOLE WITH SKIN ON
*_ 1 SMALL RED CHILI PEPPER
*_ 1 FRESH EGG IN SHELL; TO TEST THE BRINE'S SALINITY
*_ COARSE KOSHER SALT AS NEEDED
*_ WATER TO COVER
PREPARATION
===========
*_ Select a non reactive bowl or container large enough to hold the tongue and enough water to cover by at least 2 inches. Make sure it will fit into your refrigerator. Glass, stainless steel, ceramic or an enameled bowl are good.
*_ Place the tongue in a plastic bag and lower into the container you selected. Run enough cold water to cover the tongue by at least two inches. Remember to keep the top of the bag open and above the water level. This step is to determine how much water you will need to "corn or pickle" the tongue. Remove the bag with the tongue(s) when finished measuring the need amount of water. I recommend you use spring or distilled water in place of tap water.
*_ Here is where you will use the egg. Begin to add the salt to the water, about 1/2 a cup at a time, stirring well each time to dissolve before adding more. Stop adding salt when the egg floats, and remove the egg. You will probably use between 1-2 cups of salt.
*_ Stir in all the remaining ingredients except the tongue, transfer to a pot and bring to a boil and srong-simmer 20 minutes. Then let the brine cool down to room temperature.
*_ While the brine is cooling prick the tongue all over with a needle or other similar instrument. This will allow the brine to penetrate the tissue.
*_ When the brine is fully cooled pour it over the tongue (which should be in the non corrosive container), top with loose plastic and then weigh the meat down so it will stay under the surface. Cover the whole container with more plastic film and refrigerate for the time indicated based on the meat's weight (remember, if you use multiple pieces it is not the combined weight but the the weight of the heaviest piece only). Make sure the meat is turned every 2 days and that it is always completely immersed....add a bit more water or make some extra brine if need to
complete this immersion.
Get your smoker dialed up with hickory wood chunks to 225 place beef tongue fatty side up. After 21/2 hours flip it over,after about five or six hours total wrap it in foil and about another hour or two til 195 let it set 30 min. peel the skin off and slice thin!!!
WOW, TENDER is an understatement!
Best sandwiches ever!!!! Flavor to spare!!!
Monday, June 26, 2006
America's Best BBQ
Today I was proud to interview Mr. Shad Rockstad, the Founder of America's Best BBQ.
Click here to listen to the show - make sure to check out their fine line of products.
After visitin' their site, I think I wanna smoke me some jerky!
Let us know how you liked today's podcast - we've got a lot more in store - so keep checkin' back for updates.
God Bless America!
Bob
Sunday, June 25, 2006
Aintree Ale Recipe
Aintree Ale-"Who pickin' the Banji"
Here's the recipe -- it's a keeper!
| Beer: | Aintree Ale-"Who pickin' the Banji" | Style: | American Amber Ale | |||||
| Type: | Extract w/grain | Size: | 5.0 gallons | |||||
| Color: |
| Bitterness: | 38 IBU | |||||
| OG: | 1.063 | FG: | 1.012 | |||||
| Alcohol: | 6.6% v/v (5.2% w/w) | |||||||
| Grain: | 2 lb. German Munich 1 lb. Dextrine malt (Cara-Pils) 1 lb. Belgian CaraMunich | |||||||
| Boil: | minutes | SG 1.048 | 6.5 gallons | |||||
| 7 lb. Light malt extract | ||||||||
| Hops: | .5 oz. Centennial (8.1% AA, 60 min.) .5 oz. Centennial (8.1% AA, 30 min.) 1.0 oz. Cascade (6.5% AA, 10 min.) 1.0 oz. Cascade (6.5% AA, 2 min.) 1.0 oz. Centennial (8.1% AA, 2 min.) | |||||||
