Barbecue Bob's BBQ and Beer Bash!

I guess you'd say we did our very first videocast today - from beginning to end.
Not easy - especially with Miss Claudia's 2 year old runnin' amok behind the scenes. If you hear him in the background - excuse his racket!

Today we're makin' BBQ Bob's Barbecued Garlic Chicken with Honey-Pineapple Glaze!
I was a sweaty beast while filmin' this!

Watch the Show Here
Give the show some time to load - videocasts take longer.

Ingredients:

One 3-4 pound chicken
1 cup boiling water
20 cloves of garlic
2 T. olive oil
2 T. (1/4 stick) unsalted butter at room temp
2 teaspoons of dried rosemary leaves
1 teaspoon onion salt
1/2 teaspoon white pepper

Honey-Pineapple Glaze

1 cup clover honey
1/2 cup pineapple juice
1/4 cup white wine
2 teaspoons curry powder
1 teaspoon kosher salt

1 cup apple juice (optional)

Directions:

Rinse your chickens under cold water inside AND out - pat dry.
In a medium heat resistant bowl, pur the boiling water over the cloves of garlic - put to one side.
Meanwhile, cut about twenty slits in the chicken for the garlic cloves Drain the garlic and peel them Insert a garlic clove into each slit you made. Mmmmm.....Mmmmm...GOOOOOD!

Combine the olive oil and butter in small bowl and with a whisk and rub all over the chicken.

Combine rosemary, onion salt, and pepper in another small bowl and blend well. Sprinkle evenly over the chicken inside and out...let the chicken rest at room temp for about thirty minutes.

Prepare your indirect fire.

To make the glaze, combine the glaze ingredients in a medium-size nonreactive saucepan over a low heat and whisk together until it's smooth. Keep warm.

Place the chicken on the pit, cover, and cook at 230 to 250 degrees F, basting once with apple juice, if you like, until an instant-read meat thermometer inserted into a thigh, AWAY from the bone registers 165 degrees F, 4 to 5 hours. During the last 45 minutes of cooking time, turn and baste the chicken all over with the honey glaze every 15 minutes.

There y'have it folks - DEEELICIOUS.

I say this one is better than my Beer Can Up the Butt Chicken recipe!

Tonight we're doing something a little different....
Duck Fu Yoo! BBQ Bob's Smoked Shanghai Duck

BBQ Bob meets the son of Hop Sing!

I never thought I'd get this fired up over duck - this one will make your mouth water for more.

Tune in and learn how to make BBQ Bob's Duck Fu Yoo - Smoked Shanghai Duck!

Listen to the show here!

1/2 cup soy sauce
1/4 cup clover honey
1/4 cup dried fermented black beans (cracked - you can usually find these at the Asian markets)

1 cup water
3 T. hoisin sauce
2 T sweet sherry
2 T peeled and grated fresh ginger
4 green onions, cut into 1/2 inch thick slices
2 t. ground cinnamon
1 t. freshly ground black pepper
1/2 t. Chinese Five Spice Powder (homemade)
remember this from my "Doin' it Dragon Style" show?



One 4 to 5 pound duck - trimmed of all the extra fat and skin.

Directions:
In a medium saucepan, bring the water and black beans to a boil. Reduce the heat to low and simmer for five minutes. Add remaining ingredients. Stir everything, blend well and dissolve.
Let it cool to room temp.

Rinse the duck completely with cold water. Remove the giblets and the neck and then pat it dry.
Place the duck in a large bowl or heavy duty ziploc bag. Pour the marinade over the duck. Make sure the duck is completely covered inside and out.
If it's a large bowl, cover with plastic wrap - if it's ziploc, seal it.
Must marinade a minimum of 4-6 hours. I marinade it overnight.

Prepare the grill - get her fired up. Indirect heat.
Place the duck on the grill, take the remaining marinade and put in saucepan and bring it to a boil. Then simmer for five minutes.
Let it cool and then refrigerate until you're ready to baste.
Place the duck on the grill breast side down and cook at 225-245 degrees for three 1/2 to four hours. Turn the duck about halfway through the cooking time and baste with marinade every thirty minutes thereafter.
When the internal temp reaches 165 - it's done!

Let it rest for fifteen minutes - then carve!

9-11 BBQ Bob Tribute Show

Listen to the show here.

This is our first time at doing ANYTHING with video, folks. Hope you like what we tried to put together for the show. You see a snippet of ol' Bob - we'll be doing more videocasts in the future - they are obviously a lot tougher to put together and much more time consuming, so we might do a monthly video episode consisting of some Brew and BBQ!

Today we're keepin' it simple - Commemoration Ale in honor of the fallen heroes of 9-11.

God Bless!

BBQ Bob and Miss Claudia

WE WILL NEVER FORGET!

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
URL:	http://bobsbeerandbbq.com
Beer:	9-11-01 Commemoration Ale		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5.0 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	37 IBU
OG:	1.059		FG:	1.012
Alcohol:	6.1% v/v (4.8% w/w)
Water:	City Tap
Grain:	1 lb. 6 oz. American Munich 1 lb. American victory 1 lb. American crystal 10L 8 oz. Flaked wheat
Steep:	Steep grains in grain bag @ 155° for 30 minutes Rinse grains with 1 gallon of 170° water
Boil:	60 minutes	SG 1.046	6.5 gallons
	6 lb. Light malt extract 8 oz. Light dry malt extract
	Irish Moss @ 15 min. to go in the boil
Hops:	1 oz. Cascade (5% AA, 60 min.) .5 oz. Cascade (5% AA, 30 min.) 1.0 oz. Liberty (4% AA, 20 min.) 1.5 oz. Cascade (5% AA, 2 min.) 1.0 oz. Liberty (4% AA, 2 min.)
Yeast:	WLP060 American Ale Yeast Blend Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation. Attenuation: 72-80% Flocculation: Medium Optimum Fermentation Temperature: 68-72°F Alcohol Tolerance: Medium High
Log:	Brewing on 9-11-06
Carbonation:	Keg-Force carbonate

Since Bob was making a new Andouille Sausage Recipe, we thought we'd put it here..

BBQ Bob's Andouille Sausage

Ingredients:

5 lb. (give or take a little) Boston Pork Butt - cubed
1/2 cup of minced garlic
1/4 quarter cup of cracked black pepper
2 T. of cayenne pepper
2 T. of Hungarian paprika
1 T. of ground thyme
1/2 t. of powdered bay leaf
1 t. of ground allspice
2 t. of rubbed sage
1 T. of kosher salt

Directions:

Trim any excess fat from the pork butt and chill her down (make sure she's really cold).

Grind the butt through 3/8 inch plate and add the garlic - knead by hand. (Get messy)
Then add the seasoning mix - 1/3 at a time.
Until fully incorporated.

Wrap in plastic and shove it the refer overnight.

Next Day:
You can make patties or stuff into casings.
Beef middle-casings are traditional, however they are difficult to find. So I tend to use hog casings. A cajun sausage should be relatively thick - so get bigger sized casings.
That's how I do mine.

Fire up the smoker -
The first hour smoke at 15o-175 degrees (for one hour) to dry out the sausage. This will allow the smoke to penetrate.
Put a water pan under the sausage to help keep moist. Raise temperature to 225 degrees for 2-3 hours - until internal temperature of the sausage is
165 degrees. Do NOT overcook or you will have a a tough and dry sausage. (that's what happened to me many years ago when I first did this recipe!)