Thursday, September 07, 2006
BBQ Bob's "Jumpin' Jambalaya!"
BBQ Bob's "Jumpin' Jambalaya!"
Chicken, Pork and Smoked Sausage Jambalaya (An Easy One, Folks!)
Listen to the Show Here
This is BBQ Bob Comfort Food!
This Jumpin' Jambalaya with an ice cold beer is about as good as it gets!
Hope you enjoy it as much as I do.
Keep your powder dry!
God Bless!
BBQ Bob and Miss Claudia
Ingredients
Chicken, Pork and Smoked Sausage Jambalaya (An Easy One, Folks!)
Listen to the Show Here
This is BBQ Bob Comfort Food!
This Jumpin' Jambalaya with an ice cold beer is about as good as it gets!
Hope you enjoy it as much as I do.
Keep your powder dry!
God Bless!
BBQ Bob and Miss Claudia
Ingredients
- 4 T. vegetable oil, divided
- 3 lbs fryer chicken parts
- 1/2 pound boneless pork, cut into thin strips
- 1/2 pound andouille or smoked sausage, cut 1/2 inch slices
- 1 cup sliced celery
- 1 cup chopped onion
- 1 cup chopped green pepper
- 2-3 cloves garlic, minced
- 4 cups canned diced tomatoes (do not drain)
- 1 cup chicken broth
- 3/4 cup tomato paste
- 1-2 T. of Tabasco
- 1 bay leaf
- 1/2 teaspoon sea salt
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon ground allspice
- 1 1/2 cups uncooked rice
Cooking Instructions:
In Dutch oven or saucepot, heat 2 T. oil over medium-high heat. Add chicken and brown on all sides, about ten (10) minutes. Remove chicken from pot.
Add remaining 2 T. oil to pot and heat. Add pork, sausage, celery, onion, green pepper and garlic; cook 8 to 10 minutes or until tender, stirring frequently. Stir in tomatoes, broth, tomato paste, tabasco, bay leaf, sea salt, oregano, thyme and allspice.
Return chicken to pot. Cover; reduce heat and simmer ten (10) minutes. Stir in rice.
Cover. Simmer forty (40) minutes or until chicken and rice are tender, stirring frequently and adding additional broth if rice begins to stick to the bottom of the pot.
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This morning we received an e-mail from RockridgeMusic.com
they asked if we might put a link to this song, "Beer" by Psychostick.
Here ya go - in both video and audio formats.
Video:
http://vista.streamguys.com/jspiewak2/beer_video.wmv
Audio:
http://vista.streamguys.com/jspiewak/ps_beer.wma
Tuesday, September 05, 2006
BBQ Bob's Irish Fat Bastard Babyback Ribs
We took down the pic of Mike Myers as Scottish Fat Bastard - too many people inquiring as to whether or not it was actually BBQ Bob!!! LOL!This guy pictured is Bob! Much more handsome!
BBQ Bob's Irish Fat Bastard Babyback Whiskey Ribs & Highlander Ale
Listen to the show here
BBQ Bob's Luv Rub
5 T. dark brown sugar
1 t. salt (kosher)
2 T of Hungarian Paprika
1 t cracked black pepper
1 t. cayenne pepper
1 T. garlic granules
1 T. onion powder
1 T. chili powder
For ribs
Mix ingredients together by hand. Liberally apply dry rub to ribs. Wrap in plastic and refrigerate overnight.
Next day
Fire up the 'Q' to 220 - 225.
I use Hickory
For the mop sauce
1 1/2 cups cider vinegar
1 1/2 cup apple cider
4oz Irish whiskey-I use Bushmills
2 bay leaves
4 cloves garlic, finely minced
3 tablespoons hot sauce-I use Tabasco
1 tablespoon Kohser salt
3/4 cup BBQ Rub
And with this goes my:
Highlander Ale
| Brewer: | BBQ Bob | Email: | bbqbob@bobsbeerandbbq.com | |||||
| Beer: | Highlander Ale | Style: | Scottish Export Ale | |||||
| Type: | Extract w/grain | Size: | 5.0 gallons | |||||
| Color: |
| Bitterness: | 33 IBU | |||||
| OG: | 1.057 | FG: | 1.016 | |||||
| Alcohol: | 5.3% v/v (4.2% w/w) | |||||||
| Water: | Tap | |||||||
| Grain: | 2 lb. German Munich 1 lb. Dextrine malt (Cara-Pils) 1 lb. British crystal 70-80L 8 oz. Flaked wheat 1 oz. Peated Malt | |||||||
| Steep: | Steeped Grain for 30 min @165 | |||||||
| Boil: | 60 minutes | SG 1.044 | 6.5 gallons | |||||
| 6 lb. Light malt extract | ||||||||
| Irish Moss @ 15 to go in the boil | ||||||||
| Hops: | 1.0 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 30 min.) .5 oz. Kent Goldings (5% AA, 10 min.) 2.0 oz. Kent Goldings (5% AA, 3 min.) | |||||||
| Yeast: | WLP028 Edinburgh Scottish Ale Yeast | |||||||
