Saturday, August 05, 2006
Big Bad Voodoo Daddy - BBQ Bob's Voodoo Sauce!
Big Bad VooDoo Daddy! Who do that voodoo that I do so well?
BBQ Bob's Voodoo Sauce - and Miss Claudia samples Bob's Aintree Ale!
It's deeelicious. A little bit of heat and a lot of MOJO! Use liberally and enjoy it!
God Bless!
BBQ Bob & Miss Claudia
We're still working on the sound quality -- this episode, Miss Claudia still isn't as clear - but we almost have it down to where we need and want it. Bear with us, folks.
http://barbecuebob.podomatic.com
BBQ Bob’s Voodoo Sauce
# 1/2 cup ground allspice berries
# 2/3 cup packed brown sugar
# 6 to 8 garlic cloves
# 4 to 6 Scotch bonnet peppers
# 1 tablespoon ground thyme or 2 tablespoons thyme leaves
# 2 bunches scallions (green onions)
# 1 teaspoon cinnamon
# 1/2 teaspoon nutmeg
# Salt and pepper to taste
# 2 tablespoons soy sauce to moisten
Blend until smooth in your food processer, store in the refer, Sauce will keep for a while.
Meat
1 Whole Medium sized chicken
Rub Bob’s Voodoo sauce on the inside, the outside, every nook and cranny even lift up the skin where possible and liberally apply it!
Get your BBQ to 200-210 degrees. Stand this one up and give it indirect heat until the internal temp is at 175-180 degrees.
Cooking time will vary. It ain’t quick!
Thursday, August 03, 2006
BBQ Bob's Bayou Bourbon Balls!
This is a short show, folks! Testing our new sound equipment out. Let us know how it sounds....This is one delicious dessert!
BBQ Bob's Bayou Bourbon Balls. Get that designated driver ready!
(Uncle Shag - we paid attention to what you said!)
Eat Responsibly!
God Bless!
BBQ Bob and Miss Claudia
Here's the Recipe for BBQ Bob's Bourbon Balls:
1 c. powdered sugar
1/3 c. rum or bourbon
1/4 c. light corn syrup
2 1/2 c. crushed vanilla wafers (food processor makes this step easy!)
1 c. chopped pecans
Stir together powdered sugar, alcohol and corn syrup. Then add the crushed wafers and chopped nuts. Mix until evenly moistened and pinch a walnut sized piece and roll it firmly between the palms of your hands, repeat until all balls have been made. Then sift 1/2 cup powdered sugar and 1 tablespoon cocoa powder onto a plate, roll the balls in the powder until evenly coated. Store in an airtight tin with doilies or wax paper between layers.20 balls.
Tuesday, August 01, 2006
What's Up Bob? Also known as "Bugs Bunny on a Stick!"
Eh, what's up Bob?
Skewered Rabbit Loin with Sundried Cranberry Ancho Chile BBQ Sauce - also known at Bob's house as, "BBQ Bugs Bunny on a Stick"!
Very tasty dish, please try it - don't tell the kids what it is - they'll love it!
Tell 'em it's chicken - and then later tell them "Fluffy's gone!" HA!
Good Eatin'!
BBQ Bob
"What's Up Bob?"
Skewered Rabbit Loin with Sun-Dried Cranberry Barbeque Sauce
Also known as “BBQ Bugs Bunny on a stick” with a Southwestern Thanksgiving Bar-B-Que sauce. Makes 4 servings
Ingredients:
8 pieces green bell peppers, cut into 1 inch squares
8 pieces red bell peppers, cut into 1 inch squares
1 pound rabbit loin, boneless
1/4 fresh pineapple, cut into 1 inch cubes
4 bamboo skewers, soaked in water for 30 minutes
3 tablespoons peanut or olive oil
2 cups Sun-Dried Cranberry and Ancho Chile Barbecue Sauce (recipe follows)
Preparation:
Blanch the pepper in boiling water for 3 minutes and drain. Set aside to cool. Cut up your fresh pineapple and set aside. Canned pineapple tends to fall apart on the grill.
Your rabbit will require a little trimming. With a sharp boning knife, remove the skin and thin piece of flap meat and any fat you may find. You will be left with two 6-8 inch long round pieces of meat the color of chicken thigh. Cut the meat into 12 pieces approximately 1 inch long.
Alternate the rabbit, pineapple and peppers on your skewers and fire up the grill.
Rub the kabobs with a little oil to keep them from sticking to your clean grill. Try to handle them as little as possible on the grill so as not to tear the pineapple. On a medium grill they should take about 15-17 minutes to finish. Baste kabobs the last 3 minutes with the bar-b-que sauce and serve a little on the side.
For a unique presentation, save the top of the pineapple and stick the finished skewers into it and serve in the middle of the table.
Sun-Dried Cranberry and Ancho Chile Barbecue Sauce
It's best to make this brick red sauce the day before as the cranberries continue to improve the flavor overnight.
Makes 4 servings
Ingredients:
1/2 cup cider vinegar,
1/8 teaspoon allspice
1/4 teaspoon cilantro
1/4 teaspoon Cracked red peppercorns
1 tablespoon olive oil
3 tablespoons red onions, chopped
1 teaspoon garlic, chopped
1 tablespoon honey
2 tablespoons brown sugar
2/3 cup cranberries, sun-dried
3 tablespoons ancho chile powder
1 cup water
2/3 cup ketchup
Preparation:
Combine the first four ingredients and bring to a boil until reduced by half and set aside. Combine olive oil, red onion, garlic, honey, and brown sugar in a non-stick skillet and sauté over medium heat until the onions are soft. Once soft, add the cranberries, chile powder, water, ketchup and the reserved vinegar preparation. Whisk to blend and cook over low heat for 5 minutes. Store in a glass container in the refrigerator.
NOTE: You can puree this sauce in a blender if you like. I prefer not to.
Listen to the BBQ Bob show here!
