Barbecue Bob's BBQ and Beer Bash!

BBQ Bob Teaches You How to Smoke a Turkey - Part 3...

2006-11-12T00:25:00.000-08:00

Watch the Show Here!

Our final show on cooking Thanksgiving Turkeys.

http://barbecuebob.podOmatic.com/entry/2006-11-12T00_13_48-08_00

This episode shows you how to smoke a turkey and drink too much Highlander Ale. Note how awful Bob looks by the end of smokin' his bird!
I'm not gonna let him live this one down.

Enjoy!

Miss Claudia

P.S.
Bob just passed out - and I'm left to edit and upload - plus I'm gnawing on a big ol' turkey drumstick. It IS outta this world!

BBQ Bob Shows You How to Fry a Turkey! Part 2 of 3...

2006-11-11T22:37:00.000-08:00

Our Part 2 Show of Our Thanksgiving threesome.
How to Fry a Turkey!

Watch the Show Here!

I love fried turkey - so does Miss Claudia and the kids - BUT the only downside according to Miss Claudia is that you really miss out on the smell of turkey cookin' in the oven.
It's deelicious though to be sure!

Stay tuned - next show is how to smoke a turkey! Another great recipe for ya comin' up soon!

God Bless...

Brine Time with BBQ Bob - Learn How to Brine Your ...

2006-11-07T17:19:00.000-08:00

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It's Brine Time, Folks!
Part 1 of our Thanksgiving Special.
Learn How to Brine Your Birds!

3 quarter cup kosher salt per gallon of water
1 head of garlic sliced horizontally - per gallon
1 tsp. whole peppercorns
1 1/2 cup per gallon of water, clover honey
1 bay leaf per gallon
1/4 c. bourbon per gallon of water

Watch the show for specific instructions!

God Bless!

BBQ Bob and Miss Claudia
http://www.bobsbeerandbbq.com

BBQ Bob's Jabber-Jaw Shark Bites!

2006-11-05T19:50:00.000-08:00

Listen to the Show Here!
This shark recipe has a little bite - no pun intended. To add even more increase the amount of red pepper and add 1-2 t cayenne pepper.

Lemon Sauce/Marinade
1/4 cup fresh lemon juice (2 Lemons)
2T parsley minced
2T Cilantro minced
2T Fresh basil minced
2T cocktail sauce
2T soy sauce
1 1/2 T sugar
5 cloves garlic pressed
1t ground black pepper
1t crushed red pepper

Four 8 oz. shark filet steaks ( I prefer Mako if available)

Combine the marinade ingredients, mix well. Rinse fish with cold running water, dry with paper towel.
Put steaks in a zip lock bag and pour marinade over them, seal, shake and coat evenly, let filets marinate 2 hours in the refer.

Prepare Medium hot fire on the grill.

Remove shark and pour marinade into a sauce pan, boil, reduce heat and simmer until reduced by half. About 10 minutes.

Place shark directly over coals 7-9 minutes a side, until fish flakes easily.

Spoon the reserved marinade over the shark and serve.

BBQ Bob Carves Capt. Jack Sparrow

2006-10-29T15:45:00.000-08:00

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BBQ Bob and Miss Catie (his daughter) carve pumpkins with his famous yearly pumpkin featured at the end. He always blows everyone away with his pumpkin works of art!

Tell us what you think!

Tomorrow I'll try to post the pic of the one he'll be doin' tonight - Davey Jones!

God Bless....

Miss Claudia

BBQ Bob Brews Billy Goat Bartman's Bock! Break the...

2006-10-22T22:50:00.000-07:00

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BBQ Bob Brews Billy Goat Bartman's Bock!

Miss Claudia has demanded that I do something to lift "da curse" off the Chicago Cubs. No World Series Victory since 1908 and not even an appearance in the Fall Classic since 1945!

Something needs to be done - and I'm just the one to do it and NOW is the perfect time!

Miss Claudia asks you to please brew this beer and distribute it widely to friends and fans alike!
Go Cubbies! Let's score some runs!

To learn a bit more about the Cubs and the dreaded curse - go here:

http://www.wrigleyvillecubs.com/cursecubs.html

BBQ Bob and Miss Claudia

P.S.
Sorry Bartman - but the beer HAD to be made!

Billy Goat Bartman's Bock

Chicago Cub's curse breaker!

Brewer:

BBQ Bob

Email:

bbqbob@bobsbeerandbbq.com

URL:

http://www.bobsbeerandbbq.com

Beer:

Billy Goat Bartman's Bock

Style:

Doppelbock

Type:

All grain

Size:

5.0 gallons

Color:

76 HCU (~29 SRM)

Bitterness:

29 IBU

OG:

1.096

FG:

1.024

Alcohol:

9.2% v/v (7.3% w/w)

Water:

Tap

Grain:

9 lb. German Pilsner
7 lb. German Munich
1 lb. American crystal 60L
1 lb. Dextrine malt (Cara-Pils)
8 oz. Belgian chocolate

Mash:

70% efficiency

Mash in @ 152° for 60 minutes, sparge with 170° water

Boil:

90 minutes

SG 1.068

7.0 gallons

Irish moss @ 15 to go in the boil

Hops:

.75 oz. Northern Brewer (8.0% AA, 60 min.)
.5 oz. Hallertauer Mittelfruh (5.0% AA, 30 min.)
.25 oz. Hallertauer Mittelfruh (5.0% AA, 15 min.)
1.25 oz. Hallertauer Mittelfruh (5.0% AA, 2 min.)

Yeast:

WLP833 German Bock Lager Yeast
From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.
Attenuation: 70-76%
Flocculation: Medium
Optimum Fermentation Temperature: 48-55°F
Alcohol Tolerance: Medium-High

Log:

Primary Fermentation @ 55° For 3 weeks, rack to secondary and drop temp to 50° for an additional 4 weeks or until target FG is met!Lager @ 34°

Carbonation:

Keg and force carbonate

Tasting:

First glass needs to be ready by opening day!!!!

Recipe posted 10/23/06.

The infamous black cat circles Ron Santo in 1969 at Shea Stadium, just before the "Mircale Mets" write another chapter of the Cubs curse.

BBQ Bob's Bellybuster Ribs and Skillet Licker Corn...

2006-10-19T20:04:00.000-07:00

BBQ Bob's Bellybuster Green Chile Country Style Ribs and Bob's Skillet Licker Cornbread

Listen to the Show Here!

These ribs are a wonderful fall treat for the family on a Saturday afternoon.
Serve 'em up with Bob's BBQ'd Blasto Beans and some of his Skilletl Licker Cornbread and you'll
have a bunch of happy campers!

Don't forget to wash it down with an ice cold beer!

Bone Appetit! ;-)

BBQ Bob

Ingredients

4 lbs of country-style ribs

Green Chile Marinade

4 oz can of chopped green chiles, undrained
1/4 cup of corn oil
1/3 red wine vinegar
1 T. hot mustard
1 T. dry Italian seasoning
3 cloves garlic, pressed

On the side have:
1 cup bbq sauce (whatever you like)
4 T of clover honey

Trim excess fat of the ribs and place in a plastic zip bag
Combine all the marinade ingredients in a bowl and blend thoroughly.
Pour on the ribs and make sure they are coated evenly and marinate overnight in the refrigerator.

Fire up the grill - indirect heat. I use hickory wood for this one...

Place ribs on the grill and reserve 1/3 cup of the marinade.
Smoke at 230 degrees for 5 or more hours.

Make sure to keep your temperature even - or as even as possible!

While ribs are cookin, put the reserve marinade in a saucepan. Bring it to a boil and reduce the heat and simmer for 3 minutes.
Now add the BBQ sauce and the honey and simmer 15 minutes longer.
Now 15 minutes before the ribs are done, brush them on all sides with the sauce and cook until the ribs are done and coated with the glaze.
Let them rest 15 minutes before serving.

Skillet Licker Cornbread:

1/3 cup bacon grease
1 1/2 cups of cornmeal
1/2 cup of self-rising flour
1 egg
1 cup of whole milk

Preheat oven to 500 degrees
Pour the bacon grease into 9 inch cast-iron skillet. If you don't have one of these, a 9 inch square baking pan will do....but I use a skillet.

Combine cornmeal, flour, egg and milk in a bowl and whisk together thoroughly.
Remove the skillet from the oven and blend 1/2 of the melted bacon grease into the cornbread mixture.
Pour batter into the hot pan containing the remaining bacon grease. Bake until risen and golden brown.
To check - use a toothpick in the center - when it comes out clean, it's done. Should be close to fifteen (15) minutes.
Cut into wedges and serve with honey butter.

BBQ Bob Makes Brian Boru's Famous Bailey's Irish C...

2006-10-15T23:08:00.000-07:00

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BBQ Bob did his first mini-vignette podcast. Very Irish and full of good cheer.

Short and sweet and you get one helluva recipe. Brian Boru's famous Bailey's Irish Cream Fudge! This fudge is outta this world!

This is one of the best tasting chocolate treats you'll ever sink your choppers into. It's especially great with a triple shot of espresso in the morning!

To learn more about the Great Brian Boru, go here for a little history lesson.

God Bless!

BBQ Bob and Miss Claudia

P.S.
Don't forget to grab the recipe at my site:
http://www.bobsbeerandbbq.com

Here's the recipe - it's real easy:

Brian Boru's Famous Bailey's Irish Cream Fudge

This is a fudge recipe for adults only - but our 2 1/2 year old, Sean, has a piece with his nightly hot cocoa!

4 1/2 cups granulated sugar
1 (12 ounce) can evaporated milk
1/2 pound butter
2 (12 ounce) packages milk chocolate chips
1 (12 ounce) package semisweet chocolate chips
2 (7 ounce) jars Marshmallow Crème
2 teaspoons vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts

Follow directions EXACTLY.

Set chocolate chips, Marshmallow Crème, vanilla extract, Bailey's and nuts in a very large bowl. Set aside for later.

Bring butter, sugar and milk to a boil and then cook slowly for exactly 11 minutes, stirring constantly. Pour milk mixture over the other ingredients and stir slowly to blend. Do not use a mixer. Pour into a buttered 13 x 9-inch pan and chill very well. Cut when cold.

BBQ Bob and Miss Claudia Review Beer - OH NO!

2006-10-13T06:53:00.000-07:00

Today Miss Claudia and I are gonna taste some beers and in our humble opinion, tell you what we think.

We're sampling beers from Stone Brewery, Speakeasy, and some other surprises - even one of Bob's recipes.

Listen Here!

God Bless!

BBQ Bob

This is a 40 minute show and especially for the beer drinkers out there.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
We received this great note from Sean in Utah giving BBQ Bob a big thank you for his 9-11 Commemoration Ale Recipe. Thanks, Sean. (When you have a chance, Sean, join the forum!)

Hey Bob, just wanted to let you know, the wife and I tapped into a batch this weekend that we brewed when you posted this recipe (the 9-11 Commemeoration Ale) and it turned out awesome! Actually the wife and I are quite new at this, this batch being only our 3rd ever. But I think we're quick learners. I've wanted to brew beer as far back as I can remember drinking it and have done quite a bit of reading on the subject for years before I started my first batch a couple of months ago. Anyway I wanted to share a little more details as far as what went into this batch and maybe get some insights and compare notes.

While hopping the wort this time we did away with the hop bags and dropped the pellets at the boil times you spelled out for us, figuring this would give us maximum extraction from the pellets without sacrificing the usual 10-15 percent associated with hop bags and the lack of complete exposure to the wort. This left quite a bit of trub in the wort that was mostly strained out through a stailnless collinder when it was dumped hot into the primary fermenter. Still this technique did account for some chunkies that could be seen supended in the beer all the way through the secondary fermentation. This was eventually filtered out using a course (5 micron sediment filter) while pumping into the final serving corny keg. We pithced with WLP001 (California Ale) and fermented 1 week in a plastic primary and two weeks in a glass carboy. The beer was then chilled to 35 degrees and racked into a staging keg where it could be pressurized and pump into the serving keg by way of the afore mentioned filter. We had a football game the next day so we expedited the forced carbonation process with a little vigourous shaking (5 minutes shaking, 5 minutes rest, and then 5 more minutes shaking) under 25 psi and let it settle for 8 hours under 12 psi before tapping. I've heard that you run the risk of over carbonating with this technique, but being careful I've had good success using this both of the times that i've tried it.

The beer turned out as good as any micro I've ever tasted. There was a lot of specialty grains in this recipe and I think it really shows in the finished product. It has quite a bit more flavor and body than your standard, hops and water pale ale. There is also a tasty, hoppy profile. I'm inclined to think a lot of this is due to leaving out the hop bags when hopping the wort and the extra exposure the chunkies would have lended in the secondary - almost like a poor mans dry hopping technique. I wonder if the the final IBU value is any higher than the recipe you've posted. But I'm not exactly sure. I do know that it is a very tasty brew . . .

Anyway thanks for the awesome recipe.
Sean in Utah

BBQ Bob's Big Swingin' Texas Sweetbreads!

2006-10-10T21:16:00.000-07:00

BBQ Bob's Big Swingin Texas Sweetbreads

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Grilled Sweetbreads in a Balsamic Beurre Blanc

Don't be scared! This is an outstanding way to eat sweetbreads.
Takes a little time to get 'em done, but worth the extra effort!
Guaranteed once you've had Bob's sweetbreads you'll crave 'em again and again, just ask Miss Claudia!

Ingredients

(3) Three Lbs. Veal or Beef Sweetbreads

Balsamic Beurre Blanc
1 ½ sticks of chilled unsalted butter-cut into 12 chunks
½ cup of shallots-minced
½ cup of white wine
¼ cup balsamic vinegar
½ t dried tarragon
¼ t dried thyme
2 T heavy cream
½ t kosher salt
½ t ground blk. Pepper

Directions

Soak the sweetbreads in cold water for 2 hours, change the water several times. Drain and put in a pan of boiling water for 2 minutes. Drain and put into ice water. Let 'em cool. Discard the membranes and separate them into 2 lobes. Place 'em in a baking dish, one layer. Cover with plastic wrap and weight them down with a 5 LB. weight overnight in the refer.

To make the Beurre Blanc, melt 2 T of butter in medium size sauce pan over medium-low heat, add the shallots, cook until soft, add the wine, vinegar, tarragon and thyme, bring to a boil reduce heat to low and simmer until most of the liquid has evaporated, about 15 minutes. Add the cream, boil again for 30 seconds reduce heat to low and whisk in remaining butter(one chunk at a time). Once all of the butter is incorporated, I return the sauce to the heat one final time while still whisking it, to warm it through, being careful to not allow it to get too hot. If the sauce starts to get a sheen or I see any drops of oil start to appear, then I immediately take it off heat and whisk it until it cools down a bit. It is then ready to serve. This sauce should not get hot enough to liquefy. Strain the sauce with a fine mesh strainer and salt and pepper. Keep it warm.

Fire up the grill-Medium Hot

Cut the sweetbreads in half crosswise. Season with garlic salt and pepper, brush with olive oil and place 'em over the coals. 4-6 minutes per side. Take 'em to the cutting board and slice in half horizontally. Brush the cut side with olive oil return to the grill cut side down and grill 5 minutes longer

Using your tongs, dip each piece of sweetbread into the sauce to coat and place on a serving platter, serve 'em hot with the remaining sauce on the side!

ENJOY!!!!!!!!!

(Edited two days later to say that BBQ Bob played a dirty trick on Miss Claudia. He told me we were eatin' Bull testicles!!! Sweetbreads are REALLY the thymus glands of the young calf and the lamb. The thymus gland consists of two parts, the elongated throat gland and the heart gland. Sweetbreads are very tender and have a delicate, mild flavor. Calf sweetbreads are the most widely used. Sweetbreads can be prepared in a variety of ways from grilling, sautéing to frying.
What a mean trick!

BBQ Bob's "The Great Pumpkin Cheesecake"

2006-10-07T01:41:00.000-07:00

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BBQ Bob's "The Great Pumpkin Cheesecake"
Marbled Kahlua Cheesecake

Don't be ascared! This one is easier than it looks.

I found this recipe a few years back and Miss Claudia and the kids go hog knockers wild!

Trick or treat, smell my feet, gimme some of Bob's Great Pumpkin Cheesecake to eat!

God Bless!

BBQ Bob and Miss Claudia

Title: BBQ Bob's The Great Pumpkin Cheesecake
Categories: Desserts, Cakes, Cheese/eggs
Yield: 10 servings

3/4 c Gingersnap crumbs
3/4 c Graham cracker crumbs
1/4 c Powdered sugar
1/4 c Melted unsalted butter
2 pk 8 oz. cream cheese, softened
1 c Granulated sugar
4 Eggs
1 cn (1 pound) pumpkin
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/2 c Kahlua

In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar
and butter. Toss to combine. Spread evenly onto bottom of 8-inch springform
pan. Bake at 350 degrees F 5 minutes. Cool. In mixer bowl, beat cream
cheese until smooth. Gradually add granulated sugar and beat until light.
Add eggs, one at a time, beating until well after each addition. Transfer 1
cup mixture to seperate bowl and blend in pumpkin, cinnamon, ginger, nutmeg
and Kahlua. Pour half of pumpkin mixture into prepared crust. Top with half
of cream cheese mixture. Repeat layers using remaining pumpkin and cream
cheese mixtures. Using table knife, cut through layers with uplifting
motion in four to five places to create marbled effect. Place on baking
sheet and bake at 350 degrees F for 45 minutes. Without opening oven door,
let cake stand in turned off oven 1 hour. Remove from oven and cool, then
chill. Remove from pan

BBQ Bob Brews Ichabod's Spiced Pumpkin Ale

2006-10-05T08:48:00.000-07:00

Listen/Watch Here

This is a beer only show folks...
we're brewin' Ichabod's Spiced Pumpkin Ale!

I brewed this with Chris from O'Shea's Brew Shop...
his first time brewing an all grain batch.

I think it came out great and I can't wait to taste it.
We'll know by Halloween.
Still need to do the spices though in the secondary...

Should have a very pronounced pumpkin flavor.

Unfortunately, folks, we are under some construction at Bob's BBQ Ranch and I apologize for my cluttered garage...but believe me, it IS Miss Claudia's fault.

God Bless!

BBQ Bob and Miss Claudia

P.S.
Miss Claudia here to add:
NOT MY FAULT!

PPS
This is a 37.9 MB File - so it might take a little while to load...please be patient.

Ichabod's Spiced Pumpkin Ale

Trick or treat!

Brewer:

BBQ Bob

Email:

bbqbob@bobsbeerandbbq.com

Beer:

Ichabod's Spiced Pumpkin Ale

Style:

American Amber Ale

Type:

All grain

Size:

5.0 gallons

Color:

15 HCU (~10 SRM)

Bitterness:

21 IBU

OG:

1.056

FG:

1.010

Alcohol:

6.0% v/v (4.7% w/w)

Water:

Tap

Grain:

6 lb. American 2-row
2 lb. Wheat malt
1 lb. German Munich
6 oz. American crystal 120L
12 oz. Flaked barley

Mash:

70% efficiency

Add 9 Lb. of roasted pumpkin to the mash tun Mash in at 156 for 60 minutes Sparge at 170

Boil:

60 minutes

SG 1.043

6.5 gallons

8 oz. Brown sugar

irish moss at 15 to go in the boil

Hops:

.25 oz. Northern Brewer (8.5% AA, 60 min.)
.25 oz. Northern Brewer (8.5% AA, 30 min.)
.25 oz. Northern Brewer (8.5% AA, 15 min.)
1.25 oz. Northern Brewer (8.5% AA, 2 min.)

Yeast:

WLP 001 California Ale Yeast

Log:

In the secondary added
1.5 tsp whole allspice
3 tsp ground cinnamon
2 oz. ground ginger
2 tsp nutmeg
1/2 tsp whole cloves (broken up)
3 tsp pumpkin spice

Oktoberfest & Bock Vader-The Power of the DarkSide...

2006-10-02T19:58:00.000-07:00

OKTOBERFEST!

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BBQ Bob's Oktoberfest!

Brats, Beer, Double Smoked Bacon Potato Salad, More Brats, MORE BEER, MORE BEER, MORE BRATS, MORE BEER!!!

Zwei Bier Bitte!!!

God Bless!

BBQ Bob & Miss Claudia

BBQ Bob's Big Ole Bratwurst with spicy brown mustard and Homemade Sauerkraut & Double Smoked Bacon Potato Salad, washed down with some Bock Vader!!!!!!!

BRATWURST

Makes (5) pounds

1 cup of powdered milk
¼ cup fine dry bread crumbs
1T Sea Salt
1/4t ground cloves
1/2t ground mace
1t granulated onion
1 ½ t ground white pepper

(4) four pounds Pork Shoulder, trimmed, cubed & chilled
(1) one pound boneless veal, cubed & chilled
½ cup ice water or more if needed

Combine the powdered milk, bread crumbs & seasonings in a bowl & blend well

Grind pork through the 1/4 " grinder plate & the veal through the 3/16 grinder plate

Transfer the meats to a large bowl & mix by hand until combined. Add 1/3 of the seasoning mix at a time, each time taking care to incorporate spice well. Add the ¼ cup of ice water and kneed thoroughly. The mixture should be sticky so that it binds together,
If to dry add more ice water. Cover with plastic wrap and refer over night!

Form mixture into patties, loaves, logs or stuff into hog casings.
This will keep in the refer for (3) three days or frozen for (6) Months

Sauerkraut Recipe
Most of today's commercially available sauerkraut is clinically "dead" which is how most people prefer their food. Not BBQ Bob's! The solution for enjoying sauerkraut that is alive and tangy is simple: make it yourself. By making your own unpasteurized kraut, you take in all the beneficial bacterial cultures that make it so good for us..

This recipe and the images on this page come courtesy of Sandor Ellix Katz (aka Sandorkraut) and his refreshing new book "Wild Fermentation". If you're interested in exploring the wild world of home fermentation, please check out his site and buy his book. He knows of what he speaks.

Timeframe: 1-4 weeks (or more)

Special Equipment:
-large ceramic crock or food-grade plastic bucket
-Plate that fits inside crock or bucket
-One-gallon jug filled with water
-Cloth cover (like a pillowcase or towel)

Ingredients (for 1 gallon):
-5 pounds cabbage
-3 tablespoons sea salt

Process:
1. Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. I love to mix green and red cabbage to end up with bright pink kraut. Place cabbage in a large bowl as you chop it.

2. Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage. I never measure the salt; I just shake some on after I chop up each cabbage. I use more salt in summer, less in winter.

3. Add other vegetables. Grate carrots for a coleslaw-like kraut. Other vegetables I’ve added include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (garlic, bay leaf, caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment.

4. Mix ingredients together and pack into crock. Pack just a bit
into the crock at a time and tamp it down hard using your fists or
any (other) sturdy kitchen implement. The tamping packs the kraut
tight in the crock and helps force water out of the cabbage.

5. Cover kraut with a plate or some other lid that fits snugly inside
the crock. Place a clean weight (a glass jug filled with water) on the
cover. This weight is to force water out of the cabbage and then keep
the cabbage submerged under the brine. Cover the whole thing with
a cloth to keep dust and flies out.

6. Press down on the weight to add pressure to the cabbage and
help force water out of it. Continue doing this periodically (as often
as you think of it, every few hours), until the brine rises above the
cover. This can take up to about 24 hours, as the salt draws water
out of the cabbage slowly. Some cabbage, particularly if it is old, simply
contains less water. If the brine does not rise above the plate level by
the next day, add enough salt water to bring the brine level above the
plate. Add about a teaspoon of salt to a cup of water and stir until it’s
completely dissolved.

7. Leave the crock to ferment. I generally store the crock in an unobtrusive corner of the kitchen where I won’t forget about it, but where it won’t be in anybody’s way. You could also store it in a cool basement if you want a slower fermentation that will preserve for longer.

8. Check the kraut every day or two. The volume reduces as the fermentation proceeds. Sometimes mold appears on the surface. Many books refer to this mold as “scum,” but I prefer to think of it as a bloom. Skim what you can off of the surface; it will break up and you will probably not be able to remove all of it. Don’t worry about this. It’s just a surface phenomenon, a result of contact with the air. The kraut itself is under the anaerobic protection of the brine. Rinse off the plate and the weight. Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. In the cool temperatures of a cellar in winter, kraut can keep improving for months and months. In the summer or in a heated room, its life cycle is more rapid. Eventually it becomes soft and the flavor turns less pleasant.

9. Enjoy. I generally scoop out a bowl- or jarful at a time and keep it in the fridge. I start when the kraut is young and enjoy its evolving flavor over the course of a few weeks. Try the sauerkraut juice that will be left in the bowl after the kraut is eaten. Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Each time you scoop some kraut out of the crock, you have to repack it carefully. Make sure the kraut is packed tight in the crock, the surface is level, and the cover and weight are clean. Sometimes brine evaporates, so if the kraut is not submerged below brine just add salted water as necessary. Some people preserve kraut by canning and heat-processing it. This can be done; but so much of the power of sauerkraut is its aliveness that I wonder: Why kill it?

10. Develop a rhythm. I try to start a new batch before the previous batch runs out. I remove the remaining kraut from the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter.

DBL SMOKED BACON POTATO SALAD

10-12 Slices of Bacon-
soak hickory chips in water fo 20 minutes, place the bacon in a throw away foil pan. Smoke for 1 hour at 200 then fry it in a pan and move on to the rest of the deal!

4 cups of chopped cooked potatoes
1 cup of diced celery
8 green onions-whole thing
1 cup Mayo
¼ cup Cider vineager
¼ cup of granulated sugar
1 ½ T Dijon Mustard
1t Sea Salt
1t Ground Blk Pepper

Combine green onions, celery potatoes & bacon in a bowl and toss

Combine Mayo, vineager, mustard, sugar, pepper & salt whisk together pour over potatoes and toss, chill 6-8 hours before serving!

You don't know the power of the darkside! I MUST obey my thirst!

Brewer:

BBQ Bob

Email:

bbqbob@bobsbeerandbbq.com

URL:

http://www.bobsbeerandbbq.com

Beer:

Bock Vader-The Power of the Darkside!

Style:

Doppelbock

Type:

All grain

Size:

5.0 gallons

Color:

76 HCU (~29 SRM)

Bitterness:

27 IBU

OG:

1.084

FG:

1.022

Alcohol:

8.0% v/v (6.3% w/w)

Water:

Tap

Grain:

7 lb. 10 oz. German Pilsner
7 lb. German Munich
1 lb. Dextrine malt (Cara-Pils)
10 oz. Belgian chocolate

Mash:

70% efficiency

Mash in at 152° for 60 minutes, sparge with 175° water

Boil:

90 minutes

SG 1.060

7.0 gallons

Irish Moss @ 15 to go

Hops:

1.0 oz. Hallertauer Mittelfruh (3.6% AA, 60 min.)
1.0 oz. Hallertauer Mittelfruh (3.6% AA, 30 min.)
.75 oz. Hallertauer Mittelfruh (3.6% AA, 15 min.)

Yeast:

Carbonation:

Going on tap!!!

BBQ Bob's Celtic Pie

2006-09-30T12:04:00.000-07:00

BBQ Bob's Celtic Pie

Listen to the show here
Are you a meat and taters kind of person? Well then this one's for YOU! Flavor to spare!
Wash it down with a dry Irish stout!

God Bless!

BBQ Bob and Miss Claudia

Miss Claudia adds:
This is my absolute favorite food on a autumn/winter's day and the kids go crazy for it!

1lb ground Lamb
1lb ground chuck
large maui onion-minced
2 large carrotts -minced
1 stalk of celery-minced
1/2 cup of chopped mushroom- I use porcinni's
3 cloves of finely minced garlic
1/2 stick of butter
1 t Worcestershire
1 t dried rosemary
2 t dried thyme
1 t nutmeg
Sea salt
Fresh ground pepper
8-10 large potatoes - (peeled) -chop and boil
1/2 cup of heavy cream
4T butter - chopped in small bits
Paprika
Parmesan cheese-grated

Directions:

In a large skillet, cook the lamb and beef until done. Render the fat and add 1/2 stick of butter.
Add the onion, carrots, celery and mushrooms. Saute until onions are translucent. Add the garlic, worcestershire, rosemary, thyme, nutmeg, salt and pepper.
Re-introduce the meat and mix well.

If, you like more gravy with your meat, at this time, add 3 beef bouillion cubes to a 1/2 cup of hot water - add to the meat mixture.

Boil peeled potatoes (in a kettle) until tender, strain, and mash with 1/2 cup heavy cream until smooth.

In a large baking dish layer all the meat mixture on the bottom - evenly. Put the mash potatoes on top of the meat and score with a fork. Add butter bits to the top of the potatoes, sprinkle with paprika and grated parmesan cheese. Bake at 350 for thirty (30) minutes or until crust is dark, golden brown.

Enjoy!

BBQ Bob

BBQ Bob's Trippin on the Wild Side Stuffin

2006-09-27T23:19:00.000-07:00

Listen to the Show here

Get ready to take a walk on the Wild Side. This sausage and mushroom stuffing will simply blow your mind.

I wasn't gonna share this recipe but Miss Claudia said somethin' that's this good you just can't keep to yourself.

I usally make this at Thanksgiving and since that day is fast approaching, I'm givin' it to ya early.

Enjoy it...

God Bless!

BBQ Bob and Miss Claudia

BBQ Bob's Trippin on the Wild Side Stuffin
Italian Sausage and Wild Mushroom Stuffing

8 T unsalted butter
8 cups fresh Extra Sourdough bread cubed
1 cup buttermilk
16 oz. chicken stock
1 lb Mild Italian Sausage, cooked and crumbled
2 Medium yellow onions, finely chopped
3 ribs celery, finely chopped
6-8 garlic cloves, minced
1 tablespoon BBQ Bobs Blammo! Poultry Spice* (see below)
1 1/2 pound assorted wild mushrooms, such as shiitake, oyster, wood ear & morel, stems trimmed, wiped clean and sliced
Kosher Salt, to taste
Freshly ground black pepper, to taste
2/3 cup Zinfandel wine
4 large eggs, beaten
2 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano

Directions

1. Preheat the oven to 350° F. Butter a large baking dish with the butter and set aside.

2. In a bowl, soak the bread cubes in the buttermilk.

3. In a large saute pan or skillet, cook the sausage over medium-high heat until done and the fat is rendered. To the fat in the pan, add the onions, celery, garlic and Blammo!, and cook, stirring, until softened, 5 to 6 minutes.

4. Add the mushrooms and continue to cook until the mushrooms have released their liquid and are soft, about 4 minutes. Add the Zin, stirring with a wooden spoon to deglaze the pan, 1 1/2 to 2 minutes. Remove from the heat and let cool completely.

5. Squeeze the excess buttermilk from the bread and place in a large mixing bowl. Add the eggs and mix well, breaking up the pieces of bread. Add the mushroom mixture, sausage, chopped thyme and oregano, and salt and pepper to taste. Bake until golden brown and cooked through, 45-60 minutes.

6. Remove from the oven and let rest for 10 minutes before serving.

Makes 6 to 10 servings

BBQ Bob's Blammo Poultry Seasoning

2 cups dried parsley
1 cup rubbed sage
1/2 cup dried rosemary, crushed
1/2 cup dried marjoram
2 tablespoons salt
1 tablespoon ground black pepper
2 teaspoons onion powder
1/2 teaspoon ground sage
pinch of cayenne pepper

BBQ Bob's Two Ton Bourbon Pecan Cake

2006-09-23T22:09:00.000-07:00

Listen/Watch to the Show Here

Hi folks,
We really haven't done very many dessert recipes - so I gave you a loaded weapon. My Two Ton Bourbon Pecan Cake!

Don't be drivin' or operatin' heavy machinery after you eat this cake - it's that strong!

Perfect with a scoop of vanilla bean ice cream. Miss Claudia likes hers with chocolate sauce drizzle and a cup of coffee....

This is DEEE-LICIOUS!

God Bless!

BBQ Bob & Miss Claudia

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Recipe for BBQ Bob's Two Ton Bourbon Pecan Cake!

Ingredients:

3 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon ground nutmeg

1 3/4 cups bourbon

3/4 cup milk

1 teaspoon vanilla extract

1 1/2 cups butter

1 pound dark brown sugar

6 eggs

2 pounds chopped pecans

7 ounces pecan halves

This one makes ol' Bob happy! Fragrant with vanilla and nutmeg, and loaded with brown sugar and pecans, and remember, enough bourbon to sink a ship!

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an angel food cake pan.

Sift flour, baking powder and nutmeg together in large bowl. In a small bowl, mix 3/4 cup bourbon, the milk and vanilla.

In a large bowl, use an electric mixer at medium speed to beat the butter until smooth and creamy. Beat in brown sugar until the mixture is fluffy. Add the eggs to the mixture, beating one in at a time. Mix the flour mixture and the bourbon mixture into the large bowl, small amounts at a time. Using a wooden spoon, stir the pecan pieces into the batter. Transfer the batter to the prepared angel food cake pan. Arrange the pecan halves in circles on top of cake.

Cover the pan with foil. Bake 1 hour 40 minutes at 350 degrees F (175 degrees C). Remove foil and bake another 20 minutes. Let the cake cool 20 minutes before removing it from the pan. Pierce the cake with a fork or knife in a few places and pour 1 cup bourbon over the cake.

I infuse mine a lot more -- I put about fifty holes in the top of the cake - THEN I pour the cup of bourbon on top!

BBQ Bob's Sopa de Las Momias de Guanajuato!

2006-09-19T21:26:00.000-07:00

This soup didn't have a name, other than plain ol' Chicken Tomatillo Soup - then one day, Miss Claudia got mighty sick and wanted some of my famous tomatillo soup.
I took a picture of her that day - and honest to God, she looked just like this mummy - hence, the name:

Sopa de Las Momias de Guanajuato! (Soup of the Mummies of Guanajuato).

Listen to the show here.

Google the Mummies of Guanjuato to have a little history lesson. ;-)

The reason I gave it this name is because after Miss Claudia had a bowl or two, she felt much better. I'm not sayin' it has medicinal properties - but who knows?! Maybe it does!

God Bless,

BBQ Bob and Miss Claudia

For the Chicken Stock use the stock from my Wild Ass Gumbo minus the shrimp.

Ingredients:
Chicken Stock (from wild ass gumbo)
strained

1 whole chicken

2 bunches of cilantro - 1/2 Cup Chopped -- rest for Garnish/Topping
4 cloves garlic
juice of two (2) limes
2 lbs of tomatillos

1 green jalapeno pepper
1/4 pablano chile

For the HOT version use:
2 Jalapenos
1 Pablano

1 large onion
2 cups shredded monterey pepper jack cheese (for garnish)

1 tsp. thyme
2 tsp. garlic salt

Let everything simmer for thirty mintues (after stock is completed!)
The stock is what takes the time......

Have plain tortilla chips to put either on the bottom of your bowl or on top of the soup....with cheese on the top.

Eat up and Eat Hearty!!!

BBQ Bob's Barbecued Garlic Chicken with Honey-Pine...

2006-09-16T16:55:00.000-07:00

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!

Duck Fu Yoo! BBQ Bob's Smoked Shanghai Duck

2006-09-14T16:51:00.000-07:00

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!

BBQ Bob's 9-11 Tribute Show

2006-09-10T18:36:00.000-07:00

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!)

BBQ Bob's "Jumpin' Jambalaya!"

2006-09-07T20:09:00.000-07:00

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

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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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

BBQ Bob's Irish Fat Bastard Babyback Ribs

2006-09-05T17:43:00.000-07:00

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:

26 HCU (~14 SRM)

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

Say Hello to My Little Pig!

2006-08-31T21:55:00.000-07:00

The world will be yours after everyone compliments you on what a delicious, succulent, and juicy pig you prepared for them!

With some good Cuban black beans and rice - you'll be in HOG HEAVEN!

God Bless and Good Eatin'!

BBQ Bob and Miss Claudia

Here's the recipe, folks!

“SAY HELLO TO MY LITTLE PIG” A BBQ Bob Specialty!
Tony Montana’s Cuban-Style BBQ Whole Suckling Pig
with Sosa’s-Marinade and Manolo's Mojo

Juice of 29 Seville (sour) oranges, or
juice of 20 limes and 9 regular oranges (7 to 8 cups)
Cloves from 7 heads of garlic-minced,
1 cup minced fresh oregano leaves
5 tablespoons salt
1 whole suckling pig (about 8-12 pounds),

Combine the juice, garlic, oregano, and salt in a mixing bowl. Transfer to a large deep roasting pan and place the pig, belly down, into the pan. Thoroughly coat the pig with the marinade, massaging it in. Let sit in the marinade overnight. Baste the pig occasionally.

Fire up the Q to 200-225 INDIRECT HEAT- Mesquite Wood And or Coals
Remove the pig from the marinade and place it on a large baking sheet. Cover the pig's ears, snout, and tail with aluminum foil. Get your Needle out and start injecting as much marinade into the pig as humanly possible (2-3 cups). Place the baking sheet on the grill and cook for 5 to 5-1/2 hours (20 minutes per pound). Internal temprature should be 165.

Remove the foil when you take the pig out of the oven. Let it rest for 15 to 20 minutes before carving. Serve with the Manolo’s mojo, and some black beans and rice.

Manolo’s-Lime, Garlic & Oregano Mojo
3/4 cup olive oil
1-1/2 cups freshly squeezed lime juice
3 tablespoons minced garlic,
1 teaspoon ground cumin
1/2 cup chopped fresh oregano leaves
1-1/2 teaspoons salt

With a wire whisk, blend the ingredients in a mixing bowl.