Barbecue Bob's BBQ and Beer Bash!

New Year's Day!

2007-12-29T09:27:00.001-08:00

Stay tuned - Bob is BACK!
Hot New Year's Recipe will be up by Monday night!

Adios....

BBQ Bob & MIss Claudia

BBQ Bob Makes His Famous RAMBO Ribs!

2007-05-02T11:03:00.000-07:00

BBQ Boot Camp Week 5

This week you're gonna learn how to do ribs RAMBO style!

Failsafe way to cook your ribs to perfection every single time!
Your guests will be razzled and dazzled.

Miss Claudia and I are also proud to announce that we are going to be promoting some very up and coming bands. Some are Celtic Rock and others will be mainstream.
Today, at the end of the show, we will be featuring music from "Need Fire".

Be sure to check out their site at:
http://www.needfire.com

Tell him ol' Bob sent you over...

Boot Camp - Week 4 - Smoke on the Water

2007-03-25T23:31:00.000-07:00

Boot Camp - Week 4

Listen to the Show Here!

Smoke on the Water

Hot Smoke, Cold Smoke, Keepin' Food Moist and Developing a Truly Tasty Smoked Piece of Meat!

Enjoy!

BBQ Bob and Miss Claudia

Edited by Miss Claudia to add:
Bob is gettin' sick of doin' Boot Camp - he says it's cuttin' his creativity off.
We need to hear from you guys...ya want boot camp or more recipes?
Let us know...
We love ya!

Saint Patrick's Day with Bob!

2007-03-17T10:06:00.000-07:00

Listen to the Show Here!
Corn your own brisket for the best corned beef of your life!
Grab the recipe from Hickory Lickory show with a pint of Guinness or your best home brew and celebrate Bob style!

God Bless!

BBQ Bob and Miss Claudia

P.S.
Sorry for taking so long with this show - we're back on track now.

Hickory Lickory - Corned Beef Tongue! Whaat? Yep, Tongue!

This was on June 28th's Podcast -- 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

How to Prepare :

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!!!

BBQ Bob's BBQ Boot Camp - Week 3 - Low and Slow!

2007-02-18T21:22:00.000-08:00

Listen to the Show Here!

BBQ Bob's BBQ Boot Camp Week 3
Low and Slow
We are going to low crawl through this objective. You will learn by the numbers and I will teach you!
Secrets to consistent and great bbq!

God Bless!

BBQ Bob and Miss Claudia

BBQ Bob's Super Bowl of Chili!

2007-02-04T19:10:00.000-08:00

Here's one for today - this is not part of our 13 weeks of Boot Camp - this is strictly for Super Bowl Sunday! Week 3 of Boot Camp is comin' soon so hold yer horses!

Go Bears!

BBQ Bob and Miss Claudia

As of this posting - the Bears are down 12 points....OH NO!
Miss Claudia is NOT HAPPY!

Listen to the Show Here!

Edited by Miss Claudia to say:
Here's Bob's recipe for the Chili (his chicken scratch is pretty bad) he said to excuse any poor spelling.
Also wanted to say, "I still love you, Bears!"

BBQ Boot Camp - Week 2 - GAR (Grilling Area RECON)

2007-01-25T00:12:00.000-08:00

Listen to the Show Here

GAR (GRILLING AREA RECON)
We're goin' into the thick of battle. Learning how to secure our heat zones. Talk about thickness of meat and attention to detail.

Welcome to RECON!

BBQ Bob

Bob's BBQ Boot Camp: Week 1 - Fire in the Hole!

2007-01-14T09:39:00.000-08:00

Bob's BBQ Boot Camp: Week 1 - Fire in the Hole!

Your mission is to build a fire and learn how to control the temperature.

Easier said than done!
Get to work!

BBQ Bob

Listen Here

BBQ Bob's Full Metal Jacket IPA

2007-01-05T23:24:00.000-08:00

Hey everyone!
Happy New Year!
It's back to the basics with BBQ Bob! Bob is announcing his BBQ Boot Camp - 13 intensive weeks of basic bbq training.
In the meantime, enjoy a little R&R with this super delicious IPA brewed in honor of the fighting men and women in Iraq.
Full Metal Jacket IPA

Listen to the Show Here!

God Bless!

BBQ Bob and Miss Claudia

P.S.
Next show starts Bob's BBQ Boot Camp - so stay tuned.

Brewer:

BBQ Bob

Email:

bbqbob@bobsbeerandbbq.com

Beer:

Full Metal Jacket IPA

Style:

India Pale Ale

Type:

Extract w/grain

Size:

5.0 gallons

Color:

26 HCU (~14 SRM)

Bitterness:

72 IBU

OG:

1.070

FG:

1.015

Alcohol:

7.2% v/v (5.6% w/w)

Grain:

1 lb. 8 oz. German Munich
8 oz. Dextrine malt (Cara-Pils)
1 lb. British crystal 50-60L
8 oz. Special Roast

Boil:

60 minutes

SG 1.054

6.5 gallons

1 lb. Light dry malt extract
1 lb. Wheat extract
6 lb. Light malt extract

Hops:

1.0 oz. Chinook (12.4% AA, 60 min.)
.5 oz. Centennial (8.1% AA, 30 min.)
.5 oz. Amarillo (7.5% AA, 30 min.)
.5 oz. Centennial (8.1% AA, 15 min.)
.5 oz. Chinook (12.4% AA, 3 min.)
.5 oz. Amarillo (7.5% AA, 3 min.)
1.0 oz. Centennial (aroma)
.5 oz. Chinook (aroma)
1.0 oz. Amarillo (aroma)

Yeast:

WLP California V

BBQ Bob's New Year's Eve Sausage Party!

2006-12-28T09:49:00.000-08:00

BBQ Bob's New Year's Eve Sausage Party!

Happy New Year!
The perfect way to send out the old and bring in the new - with Bob's big ol' sausage. ;-)
The most tasty sausage you'll ever eat - and he's givin' it to ya!

God Bless!
BBQ Bob and Miss Claudia

3 Lbs boneless Boston Butt, Trimmed, cubed and chilled
2 Lbs Beef Chuck, cubed and chilled
1 cup Powdered milk
2T Bob's BBQ Spice*
1T &1t of granulated garlic
1T seasoned salt-I use Lawry's
1T Chili powder
1T Cane sugar
1t fresh ground pepper
1T rubbed sage
2t ground cumin
2t crushed red pepper
2t ground marjoram
1t cayenne pepper

1 cup ice water-as needed
2 large eggs-if needed
5' Hog Casing-42mm

Grind the pork and beef through the 5/16" grinder into a large bowl
Mix thoroughly by hand cover with plastic wrap and set aside.

In a large bowl combine the powdered milk, BBQ spice, garlic, seasoned salt, chili powder, black pepper, sage, cumin,
red pepper, marjoram and cayenne mix well. Add the sesoning mix 1/3 at a time to the meat mix combining well after each addition. Mixture should be sticky and combine well, if it's dry add some ice water to get the right consistency. If it still doesn't bind well add the eggs. Cover with plastic wrap and let refer over night.

Form into patties, loaves, logs, sticks or stuff into casing.

I make a 10" sausage and smoke em' for one hour @ 200 then finish em up over direct heat! MMMMMMMMM!
You can prepare any way you want they are delicious!!!!!

Bob's BBQ Spice

3 T Paprika
1 T Coleman's Dry Mustard
2 teaspoons dried brown sugar
1 teaspoon fresh ground black pepper
1 teaspoon ground celery seed
1/2 teaspoon salt non-iodionized
1/2 teaspoon cayenne
1/2 teaspoon thyme (dried)
1/2 teaspoon marjoram (dried)

BBQ Bob and His Famous Southern Comfort Fruit Cake!

2006-12-16T16:58:00.000-08:00

Listen to the Show Here

BBQ Bob makes his famous Southern Comfort Fruit Cake.
Not your typical fruit cake recipe....
You'll love this and it makes a wonderful present!
Bob always makes a lot of these to pass out to friends and family....they make everyone very MERRY!

God Bless!

BBQ Bob and Miss Claudia

Recipe:

BBQ Bob's Southern Comfort Heirloom Fruit Cake

Ingredients:

4 cups chopped pecans
1 3/4 cup chopped candied pineapple
1 1/2 cup chopped dried peaches or apricots
1 1/2 cup golden raisins
2 cups all-purpose flour -- divided
1 cup butter or margarine -- softened
1 cup packed dark brown sugar
5 eggs
3/4 cup peach or apricot nectar -- divided
1/4 cup Southern Comfort
1/2 cup honey
1/4 cup milk
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 teaspoon baking powder
1/2 teaspoon salt

Directions:

Grease and flour two 9 x 5 x 3-inch loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside.

Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside. In a mixing bowl, cream butter and sugar; add the eggs, one at a time, beating well after each addition. Add 1/2 cup peach nectar, Southern Comfort, honey, and milk; beat well {Mixture will appear curdled}. Combine cinnamon, baking powder, salt, allspice, and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well.

Pour into prepared pans. Bake at 325 degrees for 1 1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let stand 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving.

BBQ Bob's Francis Patrick's Chocolate Stout Cake!

2006-12-10T18:30:00.000-08:00

Francis Patrick's Chocolate Stout Cake Recipe!

Watch the Show Here

1/4 cup unsweetened cocoa powder
1/3 cup stout
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup butter, softened
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
1/3 cup buttermilk

Preheat oven to 350 degrees and place rack in middle of oven. Grease and lightly flour 9-inch cake pan.

In a small saucepan, combine cocoa powder and stout and heat over low-moderate heat until smooth. Set aside to cool.

In a medium bowl, sift together flour, baking soda, baking powder and salt.
In a large bowl with an electric mixer on low-medium speed, beat butter until creamy. Gradually add sugar and beat until pale yellow in color. Beat in eggs, one at a time, and vanilla.

Stir buttermilk into cooled cocoa and stout mixture.

With the mixer on low, slowly add one-third of buttermilk mixture into creamed butter until incorporated. Add the flour mixture in three parts, alternating with the remaining two parts of the buttermilk and ending with the flour. Batter will look grainy or appear to be breaking up.

Pour batter into cake pan and bake for 25 to 35 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean. Remove to wire rack with parchment or waxed paper beneath it. Allow cake to cool in pan for 10 minutes, then slide knife around the edge of pan and invert to release cake, bottom side up, onto wire rack. When cool, use a fork to poke holes generously into bottom side of cake.

Makes one 9-inch cake.

Chocolate Stout Sauce

1/4 cup stout
4 tablespoons dark brown sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla

Mix ingredients in small saucepan and heat over low heat until smooth. Allow to cool. Spoon 3/4 of the sauce over bottom of the cake, allowing sauce to seep into cake. Invert cake right side up onto serving platter. Poke holes in top of cake and spoon remainder of sauce on top of cake.

Chocolate Ganache Glaze

10 ounces (11/4 cups) heavy whipping cream
10 ounces semisweet dark chocolate, chips or bar broken into small pieces

Bring cream to a simmer in a small saucepot. Turn off heat and stir in chocolate pieces until sauce is smooth and creamy. Pour onto finished cake, smoothing ganache atop and along sides of cake. Ganache will pool at bottom of cake and can be removed with a knife.

If desired, spoon extra ganache into ziplock bag, snip corner and squeeze atop cake in zigzag lines or decorative pattern. If ganache is too runny allow to thicken in bag until stiff. Or, reserve extra ganache in refrigerator to spoon over ice cream or form into truffles.

Francis Patrick's Chocolate Stout Recipe:

Brewer:

BBQ Bob

Email:

bbqbob@bobsbeerandbbq.com

URL:

http://www.bobsbeerandbbq.com

Beer:

Francis Patrick's Stout

Style:

Irish Dry Stout

Type:

Extract w/grain

Size:

5.0 gallons

Color:

219 HCU

Bitterness:

33 IBU

OG:

1.071

FG:

1.014

Alcohol:

7.4% v/v (5.8% w/w)

Grain:

8 oz. American crystal 120L
1 lb. American chocolate
12 oz. Carafa
1 lb. Flaked barley
8 oz. Acid Malt

Boil:

60 minutes

SG 1.055

6.5 gallons

6 lb. Light malt extract
2 lb. Dark dry malt extract

Irish moss @ 15 to go in the boil

Hops:

2.0 oz. Fuggles (4.00% AA, 60 min.)
.5 oz. Fuggles (4.00% AA, 15 min.)
1.0 oz. Fuggles (4.00% AA, 1 min.)

Yeast:

WLP004 Irish Ale Yeast
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
Attenuation: 69-74%
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-68°F
Alcohol Tolerance: Medium-High

Carbonation:

Kegging it on Nitrogen

BBQ Bob's Drunken Sugar Plums!

2006-12-09T07:53:00.000-08:00

Sorry it's taken me so long, folks, to get this show up. Hope you enjoy it. I was surprised to learn how many people don't know what sugar plums are! This is a centuries old recipe!
Remember Bob's buzzword for Christmas and holidays in general, TRADITION. If you don't have any, start makin' 'em. It's never too late.

Watch the Show Here!

2 cups whole almonds
2 tsp Myers's Dark Rum
1/4 cup honey
2 tsp grated orange zest
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp freshly grated nutmeg
1 cup finely chopped dried apricots
1 cup finely chopped pitted dates
1 cup confectioners' sugar

Preheat oven to 400. Arrange almonds on a baking sheet in a single layer and toast in oven for ten minutes. Set aside to cool and then finely chop. Meanwhile, combine the rum, honey, orange zest, cinnamon, allspice, and nutmeg in a medium mixing bowl. Add almonds, apricots, and dates and mix well. Pinch off rounded teaspoon sized pieces of the mixture and roll into balls. Roll balls in sugar and refrigerate in single layers between sheets of wax paper in airtight containers for up to one month.

God Bless You!

BBQ Bob and Miss Claudia
along with
Catie
Bernadette
Francis Patrick
& the wild child,
Sean Paul

BBQ Bob's Irish Christmas Pudding with Hard Sauce

2006-11-30T21:22:00.000-08:00

Irish Christmas Pudding with Hard Sauce

Listen to the Show Here!

The longer it sets, the better it gets...that's why now's the time to start putting together the ingredients because as we all know, it'll be Christmas before we know it.

Christmas Pudding is the essence of Christmas in Ireland and no one can ever make it like one's own dear mother, but here's a recipe that's a little bit Connemara and a little bit Kilkenny with a big chunk o' Dublin for the finishing touch!

Christmas Pudding

10 eggs
1 cup white flour
4 teaspoon cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
4 ounces chopped almond pieces
1 finely grated apple
1 pound packed brown sugar
Rind and juice of an orange and a lemon
3 pounds raisins, use some currants, some yellow, some sultanas. The more variety in fruits, the better the pudding.
8 ounces candied cherries or natural dried cherries
11/2 lbs. stale white bread crumbs
12 ounces candied peel (candied pineapple chunks, citron, mixed peel)
1 pint of Guinness
3 oz. of Irish whiskey, I use Redbreast brand
1 pound minced suet
1 stick of butter

Mix all the dry ingredients in a large bowl. Rub the raisins and other fruits with the flour and spices. The flour adheres to the stickiness of the fruits and gives the pudin' a nice even texture. Cut the butter into fine pieces and mix well with the dry ingredients. In a separate bowl mix the liquid ingredients. When the liquids have been well stirred, add them to the bowl with the dry ingredients. Mix all together very well. The batter should be a bit loose, a little thicker than a cake mix. If it’s dry like bread dough, add more Guinness. Granny would grease a big square of unbleached muslin and pour the pudding into this, tying off the top with string. In these modern times, heat-proof bowls are an acceptable substitute for the cloth bag method...and much easier. Line the bowl with parchment paper, fill to within an inch of the top of the bowl. Cover the batter with parchment paper and use a lid for steaming. Sealing the top of the bowl with foil will work if there is no self-lid for the bowl. Fill the pot in which you are steaming the pudding to just below the top of the pudding bowl and gently boil for at least 12 hours. I use the slow cooker for this and it works very well. Depending on the size of the bowls used, you may get about three puddings from this recipe. I triple it and get at least a dozen quart-sized puddings.

When the pudin' has cooled, remove it from the bowl, dribble Irish whiskey over the top of it, letting as much sink in as possible. Seal the pudding in plastic wrap and then in aluminum foil.

Let it sit for as long as possible before serving. Occasionally dribble the pudding with a shot of whatever you choose: brandy, whiskey, bourbon, etc.

Traditionally, the pudding was steamed again for an hour before serving. There are two possible methods: Remove the wrapping, return the pudding to the original bowl, and steam again for an hour. Turn it out on a heat-proof serving plate and proceed to the lighting process that follows the Hard Sauce recipe---or---unwrap the pudding, place it on the serving platter, and microwave for 10 minutes at 50 percent power.

Hard Sauce

1 cup butter
1 cup confectioner's sugar
1/2 cup Irish Whiskey

Soften butter. Beat the butter with an electric mixer until it’s fluffy. Slowly add an equal amount or more of confectioner’s sugar. You will see that the mixture changes texture. Slowly add the Whiskey after this textural change in the sugar/butter blend. Beat further until the mixture becomes light and fluffy. Spoon the hard sauce into serving dishes and chill until firm. When turning the mixture into the serving dish, finish off the top by swirling it into a circular pattern with the bottom of the spoon for a decorative effect.

Garnish everything with Holly in berry if you have it.

To light the Christmas pudding, pour a generous cup of Brandy on top. There’ll be a little puddle on the plate. That should light pretty easily and the blue flames will creep up the sides.

Douse the lights in the dining room to bring in the pudding to the acclaim of all at the table. Don’t be disappointed if the flame is out quickly. That’s how it goes.

Leftover pudding is generally fried in a little butter in a cast-iron pan the next day. Mmm...Mmm...Good!

BBQ Bob's Leftover Holiday Soup!

2006-11-24T20:59:00.000-08:00

What to do with all the leftover turkey!
BBQ Bob's Holiday Turkey Soup...

Tasty, tasty, tasty!

BBQ Bob and Miss Claudia

Listen to the Show Here!

BBQ Bob's Holiday Turkey Soup
Tip: Use the turkey leftovers from a holiday meal.

Ingredients
1 turkey carcass
6 cups water
8 cups chicken broth
4 large onions, 1 quartered and 3 chopped
1 cup diced rutabaga or turnip, peeled
1 cup chopped celery
4 carrots, peeled and cut into thin strips
1/4 cup chopped fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon ground white pepper
1/4 cup pearl barley
1 can (14 ounces) whole tomatoes
1 can (16 ounces) white beans, rinsed and drained
3/4 pound leftover turkey meat, cut into bite-size chunks

Directions
In a large stockpot, combine the turkey carcass, water,
broth and quartered onion. Bring to a boil over high
heat. Reduce heat, cover and simmer for 3 hours.
Strain the mixture, discarding the carcass and onion.
Chill the liquid in the refrigerator, overnight, if
possible and skim off the fat from the broth's surface.
Return the liquid to the stockpot.
Add the remaining ingredients to the broth mixture.
Bring to a simmer and cook, covered, for about 1 hour.

BBQ Bob Gives You the Bird! His Thanksgiving Turkey, That Is!

2006-11-23T16:49:00.000-08:00

Happy Thanksgiving Everyone!

We wanted to just give you a two minute video to show you Bob's Thanksgiving Day masterpiece. He smoked it to perfection!
This had to be the best ever... :)
He wasn't drunk when he did this one! LOL
Served up with garlic mashed potatoes, glazed carrots, mushroom stuffing with Italian sausage (outta this world!) and a bunch of other goodies.

Click the link below to watch this short video:

http://barbecuebob.podOmatic.com/entry/2006-11-23T16_29_25-08_00

We hope you had a beautiful holiday and we keep all of you in our prayers!

God Bless!

BBQ Bob and Miss Claudia
(Wild Child, Sean, too!)

http://www.bobsbeerandbbq.com

BBQ Bob's Holiday Cranberry Nut Bread - All Liquored Up!

2006-11-20T20:13:00.000-08:00

Cranberry Nut Bread All Liquored Up!

Watch the Show Here!

Quick and easy and very tasty!
This holiday bread is a regular around the Bob household. I've been making since I was 8 years old - except then it had no Grand Marnier.

Here's the Recipe, Folks!

Yield: 1 Cake
2 cup Flour
3/4 cup cane sugar
1 1/2 tsp. baking powder
1 tsp. Salt
1/2 tsp. baking soda
1 1/2 cup cut cranberries
1/2 cup chopped pecans
1 tsp. grated orange peel
1 beaten egg
1/2 cup Orange juice
1/4 cup Grand Marnier
2 Tbs. vegetable oil

Sift together dry ingredients. Stir in cranberries, nuts & orange
peel. Combine eggs, orange juice, Grand Marnier, vegetable oil, stirring just till
moistened.
Bake in greased 9 1/2 x 5 x 3" pan in moderate oven 350 - 50 minutes
or until done.

BBQ Bob's Big Kahuna and Gonzo for Gorgonzola!

2006-11-17T23:00:00.000-08:00

BBQ Bob's Big Kahuna Barley Wine and "Gonzo for Gorgonzola".

Listen to the Show Here!
Like the North Shore in winter, this bad boy will crush you with its awesome flavor and power.
Folks, this is smashmouth hops at its best - yet extremely smooth and balanced!
I've broke the mold with this one - best extract kit barley wine I've ever done. Period! And I'm bein' modest. ;-)

Gonzo for Gorgonzola will go perfectly with this barley wine - and it's also perfect as an appetizer for this Thanksgiving. It's gonna be one of mine for sure.

These two heavyweights are gonna knock it out on my tastebuds. I'll be sure to let you know who wins the bout and how many rounds it takes!

God Bless!

BBQ Bob and Miss Claudia

Big Kahuna

Like the North Sore in winter, This bad boy will crush you with it's awsome flavor and power!

Brewer:

BBQ Bob

Email:

bbqbob@bobsbeerandbbq.com

URL:

http://www.bobsbeerandbbq.com

Beer:

Big Kahuna

Style:

Barley Wine

Type:

Extract w/grain

Size:

5.0 gallons

Color:

31 HCU (~16 SRM)

Bitterness:

120 IBU

OG:

1.122

FG:

1.028

Alcohol:

12.2% v/v (9.6% w/w)

Water:

2 T of gypsum

Grain:

3 lb. German Munich
1 lb. American crystal 40L
1 lb. Dextrine malt (Cara-Pils)
8 oz. Flaked wheat

Boil:

90 minutes

SG 1.087

7.0 gallons

12 lb. Light malt extract
2 lb. Light dry malt extract

Irish Moss at 15 to go in the boil

Hops:

1.5 oz. Simcoe (10.5% AA, 60 min.)
1.5 oz. Chinook (12% AA, 40 min.)
2.0 oz. Cascade (6% AA, 30 min.)
1.0 oz. Cascade (6% AA, 3 min.)
1.0 oz. Chinook (12% AA, 3 min.)
.5 oz. Columbus (17.5% AA, 3 min.)
1.0 oz. Cascade (aroma)
1.5 oz. Chinook (aroma)
1.5 oz. Columbus (aroma)

Yeast:

WLP001 California Ale Yeast
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73°F
Alcohol Tolerance: High

BBQ Bob's "Gonzo for Gorgonzola Tarts"

Bob's " Gonzo for Gorganzola Tarts"

24 Mini tart Shells
1lb. Gorgonzola
2 Cloves Garlic
2 Shallots
4T Fresh Basil, Chopped
2 Pears, Diced
2/3 Cup Toasted Walnuts
2T Olive Oil
4T Barley Wine

Combine crumbled blue cheese, garlic, shallots, basil & season with salt & pepper. Mix well and place in tart shells, 1T per shell.
Blend Pears,walnuts, olive oil & barley wine, mix well & place 1t on top of cheese tart, serve immediately

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

2006-11-12T00:25:00.002-08:00

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 of our Thanksgiving Series!

2006-11-11T22:37:00.005-08:00

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 Birds!

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

Watch the Show Here!

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

Watch the Show Here!
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 Curse of the Cubs!

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

Listen to the Show Here!

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 Cornbread!

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.