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Posts Tagged ‘barbecue’

Stick to Your Ribs with 5 Recipes for Any Summer Occasion

Admit it: You’re stuck in a food rut. After flipping burgers and grilling chicken for months, it’s time to step out of your comfort zone and kick your ‘cue up a notch with sticky, meaty restaurant-quality ribs. They may seem intimidating, but the grill-averse can turn to the oven — or even a slow cooker! — and the results will be well worth the time and effort.

Whether you’re hosting a backyard bash or putting a homemade spin on Chinese takeout, these five rib-sticking picks are summer at its best. Pick your favorite below and get even more rib recipes here.

When You’re So Fancy, You Already Know: Balsamic Baby Back Ribs

Nadia G’s ribs get a classy spin with a balsamic barbecue sauce that is spiced up with a habanero chile and a shot of whiskey. Impress that special person in your life with truffled twice-baked potatoes on the side.

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Watch Big Bad BBQ Battle to Find Out Which Chef Goes Up in Smoke

The heat is on when Brooklyn BBQ Chef Shannon Ambrosio goes head-to-head against Southern pitmasters on Big Bad BBQ Battle. If you missed it on Sunday, you can watch it again this Thursday, June 4 at 8pm ET. He and his boys travel to Fort Worth, Texas, for a smoked brisket cook-off against Cousins Bar-B-Q, then to Shreveport, La., to take on Hickory Stick for a pulled pork sandwich throwdown. With some twists on the classics — including going Italian for one dish — it’s an unforgettable battle.

Find out if Shannon and his brother, Big Rich, go up in smoke during the Southern competition. No matter who wins, this will start a big beef between New York City and the South.

More Summer BBQ Fix:

 

4 Dishes from Man Fire Food That Will Help Kick-Start Your Summer

With sunny summer weekends on the way, it’s time to get outside and enjoy the nice weather. If you have a grill in your backyard, Man Fire Food‘s Roger Mooking will get you inspired to fire it up with an array of barbecued and smoked meats from around the country. Throughout his travels across the country, he’s found mouth-watering dishes from slow-cooked prime rib to baked bacon cornbread, so even if you don’t have the means to grill, you can try out some of his recipes.

Check out four of our favorites below.

Carnitas del Horno

Chipotle is having a pork shortage, so whip up your own carnitas at home with this Carnitas del Horno recipe.

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How to Have a Celeb-Worthy Memorial Day BBQ Bash

Even though there is still almost a month until summer hits, we’ll get a taste of it on Memorial Day — a day off that’s filled with fun in the sun. Whether you’re gathering friends in your backyard, at the beach or at a campsite, make this holiday special with a memorable, flavor-packed party.

Instead of just throwing hot dogs and hamburgers on the grill and buying some macaroni salad, pump things up with barbecue ribs, charred vegetables and savory sides that everyone will be talking about all summer. To achieve this level of greatness, we turned to our favorite stars who know a thing or two about throwing a celebrity-worthy bash. Check out some tips and tricks from Tiffani Thiessen, Tia Mowry, Haylie Duff and more below, and get ready to fire up that grill.

Appetizer: Debi and Gabriele’s Grilled Apricots and Goat Cheese

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BBQ&A: Pitmaster Ed Mitchell’s Grilling Tips

When it comes to barbecue obsession, Ed Mitchell goes the whole hog — literally and figuratively.  The pitmaster of Raleigh-Durham’s The Pit and the new Ed Mitchell’s Que is revered for using farm-raised pigs and traditional cooking methods. We caught up with the legend at the Big Apple BBQ Block Party to dig into his BBQ secrets.

Cooking Channel: What’s the most common mistake people make when barbecuing at home and what is the one thing a home cook can do to take their barbecue to the next level?
Ed Mitchell: One of the mistakes people do at home is that they’re not experienced knowing how hot to get the grill. The temperature has to be right so the meat will come out perfect. It’s something that I can feel from years of doing it. To take the barbecue up a notch, you need the right selection of meat. If you’re a person who’s not knowledgeable about how to cook beef, then don’t try to cook beef. Cook what you’re very skillful at. It’s the selection of the product.

CC: What’s the craziest thing you’ve ever barbecued?

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How to Make a Champion Brisket

BrisketTown's Winning Brisket

In my experience, there are two primary schools of brisket: Texas-style (slow-smoked for hours and served with white bread, pictured above) and Jewish-style (oven-braised for hours in a sweet-sour sauce often spiked with Manischewitz). But last week at the annual Brisket King of NYC competition, I experienced this fatty, flavorful cut of beef in ways I’d never imagined.

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Your Cue to Make Q

Every time I’ve traveled in Italy, I’m impressed by the micro-regionalism of the food. For example, in Romagna, near Bologna, they make a flatbread called piadina. It’s always the same ingredients: Grade 0 flour, lard from the prized moro pigs, sea salt, baking soda and water. But in one town it’s maybe 5 mm thick, and in the adjacent town it’s more like 6 mm thick, and on and on through the province. And, of course, each of them is the right way to do it.

There aren’t too many hyper-regionalized foods like that in America, but there is one biggie: barbecue. The word evokes clear and specific things depending on where you’re from. Through much of the south it’s pork, slow-roasted and smoked until extremely tender, then pulled and tossed with sauce, though in western Kentucky you’re prone to find mutton, and in Texas it’s brisket and nothing other. (And for those of us who grew up in the Northeast, “barbecue” just means grilling.)

The sauces vary the most. In the Carolinas, they favor a thinner, more vinegary “mop.” In Memphis it’s thicker and sweeter, and smokier in St. Louis. And in Texas you can bet it’s spicier.

It doesn’t stop at a regional level. Q aficionados toil and tinker to develop their own signature recipes, striving to develop the very epitome of their local sauce.

Even here in San Francisco, a place not at all famous for its barbecue culture, my friend Michele makes her own special blend. She gives a nod to the classics, but folds in flavors iconic of San Francisco: Coffee, chocolate, red wine vinegar.

Why not make your own masterpiece? The basic building blocks of barbecue sauce are not esoteric; it’s all about how you put them together. Put your own stamp on it, and develop a microregional cuisine all your own.

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Meaty Madness: Thrillist Delivers With BBQ & The Blues Event

Smoked, roasted, braised, or steamed — no matter how it was served, the vendors at Thrillist’s New York City Wine & Food Festival’s BBQ & The Blues event delivered down-home meaty goodness in its finest form.

Hosted by Rocco DiSpirito at the Hudson Terrace, the sold-out affair on Oct. 12th was classy, cool and packed with eager party-goers energized by the ‘30s-style street jazz of Brooklyn’s Baby Soda band, an open bar and mounds of gorgeous meat for the taking.

In addition to a few seafood-themed options and delectable mini brownies from Fat Witch Bakery, the focus was singular: meat. From Wildwood’s Big Lou Elrose serving up colossal 2-lb. ribs to the best damn chicken wing I’ve ever tasted from Virgil’s, the event made Manhattan’s BBQ scene proud. And most importantly, it helped raise $50,000 for the festival’s benefactors, the Food Bank for New York City and Share Our Strength’s No Kid Hungry initiative.

Some highlights from the night:

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Cookbook Giveaway: Slow Fire

Barbecue like a pro with this recipe for Barbecue Championship Ribs from Slow Fire.

If you’ve ever aspired to cook championship ribs, homemade pastrami or other smoke-kissed, slow-cooked meats, this is the cookbook to get you started. In Slow Fire: The Beginner’s Guide to Barbecue, cook-off champion, food writer and cookbook author Ray “Dr. BBQ” Lampe shares simple no-fail recipes tailored for beginners.

Ray covers all the basics, starting with tools and techniques for great barbecuing; devoting a whole chapter to spice rubs and sauces; and then delving into recipes for ribs, pulled pork, beef brisket, smoked chicken and more. Whether you’re planning a backyard barbecue or just looking for a last-minute Father’s Day gift, Slow Fire is a great new cookbook for all barbecue lovers.

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Beer, Bourbon and Barbecue

Photo: Roberto Ferdman

How can you make eating barbecue even better? Add unlimited beer and bourbon tastings, of course. At the Beer, Bourbon and Barbecue Festival that kicked off in New York City this past weekend, revelers ate their way through pulled pork sandwiches and classic collard greens while sucking down craft brews and whiskeys. New York City was just the first of an eight-stop tour that might be coming soon to a city near you. Check out what we chowed down on, below.

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