1/2 lbs chicken parts
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater,
orange slices reserved for salad
1 large, ripe tomato
1 orange, sectioned (without rind, see
2 scallions, chopped
1 Tbsp vegetable oil
1 Tbsp white wine vinegar
1/8 tsp salt
1/8 tsp pepper
grill; heat coals. In medium bowl, mix
together all barbecue ingredients until
smooth. Place chicken on grill away
from center heat, skin-side-down; cook
15 minutes. Turn chicken and grill for
10 additional minutes. Brush chicken
pieces with sauce and turn occasionally;
cooking for additional 10 minutes.
tomato into wedges and place in medium
bowl. Use sharp paring knife to cut
out white pith off orange. Remove orange
sections and add them to tomato. Sprinkle
with oil, vinegar and scallions; toss.
Season with salt and pepper and toss
again. Serve chicken with salad on the
1/4 cup chopped green onion
3 Tbsp. margarine, divided
2 tsp. flour
1/2 tsp. dried marjoram, crushed dash
1/4 cup dry white wine
1/2 cup finely chopped cooked ham
1 Tbsp. snipped parsley
stems from mushrooms; reserve caps.
the chopped stems and onion in 1 Tbsp.
margarine just till tender.
in flour, marjoram and pepper; add wine.
and stir till thickened and bubbly.
Stir in ham and parsley.
mushroom caps with ham mixture.
mushrooms on a 20" x 12" piece
of foil; dot with remaining margarine.
foil to seal edges; grill on gas grill
set at medium for 15 to 20 minutes.
Pork Ribs/Currant Glaze
teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon salt
3 pounds pork loin back ribs or
1 1/2 pounds spareribs
1/2 cup red currant jelly
3 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon Dijon mustard
thin orange slices; garnish
the first five ingredients and rub only
the meaty side of the ribs.
and refrigerate for 2 hours. An hour
or so before serving, start cooking
ribs 10 to 12" from coals (or under
broiler) turning from time to time.
Pork will take 60 to 70 minutes to cook
depending on the thickness.
heat to combine red currant jelly, orange
and lemon juice with mustard. Brush
ribs with the glaze during the last
15 minutes of cooking.
with orange slices.
Bourbon And Honey
Smoke-Roasted Pork Tenderloin
1 cup olive oil
1/2 cup bourbon
3 tablespoons honey
1/2 cup lemon juice
1 tablespoon minced garlic
1 1/2 tablespoons fresh ginger root,
peeled and grate
1/4 cup soy sauce
1/2 cup thinly sliced onion
2 tablespoons fresh sage coarsely chopped
2 teaspoons pepper
1 teaspoon salt
3 pork tenderloins
6 wood chips, (up to 8) preferably fr
all marinade ingredients; blend well.
The marinade for this dish can be prepared
a day in advance; marinating should
go on for 24 hours.
the pork tenderloins in a ceramic or
glass dish and pour marinade over them.
Turn the tenderloins several times during
the 24 hours that they are marinating
in the refrigerator.
ready to cook, pat the pork dry. Preheat
charcoal in an outdoor grill and soak
the wood chips in water for 30 minutes.
Add the chips to the hot coals. Roast
the pork evenly for about 40 minutes,
until its internal temperature is 165
pork is to be eaten hot, allow it to
sit on the edge of the grill for 10
minutes or so after it is cooked so
that the juices can be drawn back into
served either hot or cold, accompanied
by a green tomato chutney.
Chipotle Pork Tenderloin
cup olive oil
1/4 cup Apple Cider Vinegar
1/4 cup Chipotle sauce
1 clove garlic; (pureed or very
-- finely chopped)
1/8 teaspoon or Salt & Pepper
1 Pork tenderloin
all ingredients except for tenderloin.
tenderloin on sheet of aluminum foil
and cover with marinade. Wrap up tenderloin
and place in fridge for 20-30 min.
from foil and sear on all sides over
medium coals--reserve marinade and foil.
loin back in foil with remianing marinade
and cook using "weber indirect
method" until done (about 175 internal)
*Some folks might disagree with the
use of foil, I just can't seem to find
another way to keep such a lean piece
of meat juicy.
meat rest 10 min before slicing, cover
with remaining marinade after plating.
Eastern North Carolina
THE RUB*** (Use mine, it's better!)
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon cayenne pepper
1/4 cup paprika
3 cups apple cider vinegar
3 cups water
1/3 cup white sugar
3/4 cup brown sugar
2 1/2 tablespoons salt
1/4 cup black pepper
1 tablespoon cayenne pepper
3 tablespoons paprika; (Hungarian is
1 tablespoon dry mustard
1 cup Worcestershire sauce
6 pounds pork picnic shoulder roast
or Bosto; (up to 10)
rub ingredients together and store in
a tightly sealed jar. Recipe makes enough
for about 3 roasts. Rub spice mixture
on the meat the night before smoking.
meat in Ziploc freezer bag and let it
sit overnight in the refrigerator. Remove
the meat 1 hour before going into smoker
and let it come to room temperature.
Mix sauce ingredients well and bring
to boil and then simmer for 2 hours.
smoker and pace meat on grill of smoker.
Smoke pork at 220-240F for about 1 1/2
hours per pound. Mop every hour with
roast over every 2 hours or so.
a tender, easy to slice roast- out of
pit at 180F internal For a tender, easy
to slice, pullable roast- out of pit
at 185F For a tender, easy to pull roast-
out of pit at 190F.
roast from smoker and let stand for
or pull off meat in strips and separate
from fat. For pulled-pork sandwiches,
chop the meat. Spoon some of the sauce
onto a fresh split bun/roll.
on meat and spoon on more sauce over
meat. Serve with coleslaw on the sandwich
or on the side.
fillets Chicken Breast(s)
1 tbsp Black Peppercorns Cracked
2 tbsp Tarragon Leaves
4 tbsp Wholegrain Mustard
4 tbsp Olive Oil
chicken fillets in a stainless steel
or glass dish.
over chicken fillets, turning and ensuring
they are fully covered.
and allow to marinate in refrigerator
for 1 hour or up to 12 hours.
barbecue and when coals are low, cook
chicken until tender.
Pork Barbecued Ribs
(Four Great Southern
pounds pork spareribs
1/2 cup butter
1 medium onion; finely chopped
1 cup water
1/2 cup vinegar
1 cup ketchup
1 cup BBQ sauce, hickory smoke flavor
juice from one lemon
salt to taste
fresh ground black pepper
the ribs apart and place in a large
cast iron skillet.
with salted water and bring to a boil.
Reduce heat, cover and simmer over low
heat for one hour, or until the meat
is fork tender but not falling from
the bones. While the ribs are cooking,
prepare the sauce.
the butter in a saucepan and sauté
the finely chopped onion. Stir in the
water, vinegar, catsup, bottled sauce,
lemon juice, and seasonings.
to a boil, stirring, and remove from
heat. Place the ribs in a shallow pan
and cover with the sauce, coating the
in the refrigerator for at least two
hours. Barbecue the ribs on an outdoor
grill over moderately hot coals, basting
with the sauce and turning often until
lb. large shrimp, shelled and de-veined
1 clove garlic
1/2 tsp. salt
1/2 cup salad or olive oil
1/4 cup soy sauce 1/2 cup lemon juice
3 tsp. finely chopped parsley
2 tsp. finely minced onion
1/2 tsp. pepper
shrimp in a shallow dish. Mash garlic
or put it through a press. Blend in
remaining ingredients. Pour over shrimp.
Refrigerate covered, 2 to 3 hours. Place
shrimp on skewers if they are small.
Cook on gas grill about 3 to 4 minutes
on each side until done throughout.
Serve with cocktail picks.
Sweet and Spicy Shrimp
Makes 6 to 8 servings.
1 tablespoon minced canned chipotle
chilli pepper in adobo sauce
1/2 teaspoon kosher salt
1 pound jumbo shrimp, shelled and de-veined
2 tablespoons minced fresh cilantro
a large bowl, combine the honey, chilli
pepper, and salt. Add the shrimp and
toss to coat. Cover and marinate at
room temperature for 20 minutes or in
the refrigerator for 1 hour. Remove
from the marinade and discard any remaining
the shrimp through the tail and head
(2 or 3 per skewer) onto small skewers.
over Direct High heat for 2 to 4 minutes,
turning once halfway through grilling
time. Arrange skewers on a serving dish
and sprinkle with the cilantro.
Texas Style BBQ Beef
racks of beef back ribs (7 ribs per
Use the recipe secret ingredients for
my dry rub seasoning in the Kitchen
2 Tbsp. black pepper
1 Tbsp. ground oregano
1 Tbsp. paprika
2 tsp. celery salt
1/2 tsp. ground cayenne pepper
all spices. Rub over surface of ribs
to coat well. Preheat oven to 300°
ribs on a rack in a roasting pan. Add
1/2-inch of water to bottom of pan.
Cover pan with foil and tightly seal
at 300° F for 2 hours.
ribs from pan and place on grill over
medium coals for 15 minutes. Baste with
your favorite barbecue sauce or one
of my sauces in the Kitchen Club.
between ribs to serve.