I took the day off yesterday and had a BBQ at my house with a dozen people in attendance. On the menu: Queso dip, chili, ribs and Buffalo wings.
Queso: This started Thursday night. A béchamel sauce plus shredded cheese and a few extras. When I was heating the butter for the bechamel I had chopped 2 cloves of garlic and threw it in. After adding the milk and the sauce began bubbling I added: Chopped pickled jalapeño, salt, pepper, onion powder, paprika and several dashes of my homemade BBQ sauce. Even before adding the meat this stuff was evil. I can't stress this enough - if you want some nacho cheese make your own. It's super easy to make and it's vastly superior to anything I've found at a store. Friday morning I took 2 on pound packages of ground sirloin. I seared both sides of each package directly over the fire and threw them into a pot and broke up the meat. I added tomato paste, chili powder paste, water, homemade hot sauce, worchestershire and powdered spices. This is coney sauce. I mixed half of this into the nacho cheese mix and the rest was destined for coney dogs (dinner tonight).
Chili: In a cast iron pot I heated a little bacon grease. I added some diced onion, celery, poblano, hungarian and jalepeno pepper. I added some minced garlic and then browned a little over a pound of ground round. I had 2 and a half pounds of cube steak and I seared them directly over the fire before cutting them up and tossing them into the pot. I also had frozen some uneaten prime brisket from New Year's eve that got added to the pot. I tore up the tomatoes from a 28 can and added them and the juice to the pot. I had smoked and pureed some canned tomatoes and these also went into the pot. I added chili powder paste (made from toasted dried chiles that were then subjected to the spice grinder). In the spice grinder I ground coriander, black peppercorns and toasted cumin seeds. I added some worchestershire, homemade hot sauce, a little maple syrup, kidney beans and some chopped cilantro. When I removed the pot I added the juice from one lime.
Ribs: Dry brined Wednesday night and hit with the rub Thursday night. Just before putting them into the 26 w/ SnS I covered them in brown sugar and sprinkled on some sea salt. I picked this up from Huskee. They took a long time, a little over 6 hours with temps in the 240-250 range. After 4 hours I hit them with a glaze that consisted of: Honey, maple sryrup, my hot sauce, lemon and lime juice. About 45 minutes before pulling them I hit them with sauce. This sauce was my KC BBQ sauce to which I added some pureed chipotle adobo and a little bourbon. The ribs came out great, although I thought they were a tad too sweet. Next time I'll omit either the brown sugar of the maple honey glaze. I used hickory for smoke and used Weber briquettes.
Buffalo wings: Cooked in the PBC. Real simple, I melted some butter and mixed it into some of my hot sauce. Once the wings got good color I hit both sides with some sauce to build a glaze and they were served in a 9x13 with sauce on the bottom to roll them around in. I used apple wood for smoke, Kingsford Professional with the rebars removed.
I was very pleased with all of the food. My invitation was simple: I provide all of the food and my guests supply the beer.
Queso: This started Thursday night. A béchamel sauce plus shredded cheese and a few extras. When I was heating the butter for the bechamel I had chopped 2 cloves of garlic and threw it in. After adding the milk and the sauce began bubbling I added: Chopped pickled jalapeño, salt, pepper, onion powder, paprika and several dashes of my homemade BBQ sauce. Even before adding the meat this stuff was evil. I can't stress this enough - if you want some nacho cheese make your own. It's super easy to make and it's vastly superior to anything I've found at a store. Friday morning I took 2 on pound packages of ground sirloin. I seared both sides of each package directly over the fire and threw them into a pot and broke up the meat. I added tomato paste, chili powder paste, water, homemade hot sauce, worchestershire and powdered spices. This is coney sauce. I mixed half of this into the nacho cheese mix and the rest was destined for coney dogs (dinner tonight).
Chili: In a cast iron pot I heated a little bacon grease. I added some diced onion, celery, poblano, hungarian and jalepeno pepper. I added some minced garlic and then browned a little over a pound of ground round. I had 2 and a half pounds of cube steak and I seared them directly over the fire before cutting them up and tossing them into the pot. I also had frozen some uneaten prime brisket from New Year's eve that got added to the pot. I tore up the tomatoes from a 28 can and added them and the juice to the pot. I had smoked and pureed some canned tomatoes and these also went into the pot. I added chili powder paste (made from toasted dried chiles that were then subjected to the spice grinder). In the spice grinder I ground coriander, black peppercorns and toasted cumin seeds. I added some worchestershire, homemade hot sauce, a little maple syrup, kidney beans and some chopped cilantro. When I removed the pot I added the juice from one lime.
Ribs: Dry brined Wednesday night and hit with the rub Thursday night. Just before putting them into the 26 w/ SnS I covered them in brown sugar and sprinkled on some sea salt. I picked this up from Huskee. They took a long time, a little over 6 hours with temps in the 240-250 range. After 4 hours I hit them with a glaze that consisted of: Honey, maple sryrup, my hot sauce, lemon and lime juice. About 45 minutes before pulling them I hit them with sauce. This sauce was my KC BBQ sauce to which I added some pureed chipotle adobo and a little bourbon. The ribs came out great, although I thought they were a tad too sweet. Next time I'll omit either the brown sugar of the maple honey glaze. I used hickory for smoke and used Weber briquettes.
Buffalo wings: Cooked in the PBC. Real simple, I melted some butter and mixed it into some of my hot sauce. Once the wings got good color I hit both sides with some sauce to build a glaze and they were served in a 9x13 with sauce on the bottom to roll them around in. I used apple wood for smoke, Kingsford Professional with the rebars removed.
I was very pleased with all of the food. My invitation was simple: I provide all of the food and my guests supply the beer.
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