The Barbecue Pantry
June 23
Have you given much thought about what goes into a well stocked barbecue pantry? Here's a list.
Quality charcoal - this means hardwood charcoal. Nothing else. Hardwood charcoal gives you hot spots and cools spots.
Seasoned wood - Apple, pecan, mesquite, oak (red or white) mesquite, hickory.
Starter - paper egg cartons, pizza boxes, newspaper and a chimney starter.
Spices - Kosher salt, brown sugar, confectioner sugar, granulated garlic, granulated onion, smoked paprika, dry mustard, fresh ground black pepper, chili powder, cumin, thyme, oregano, and any herb or spice you favor.
A couple large containers with lids to hold your raw meat and one for the cooked meat.
Lots of time...
How to Pre-prepare the Meat
June 24
...How to prepare the meat. In my opinion all protein benefits from several hours of sitting in a cool dry place on a rack, seasoned generously with kosher salt.
Salt is essentially a preservative due to its chemical nature (NaCl), so it actually draws moisture out of the meat and then the salt is absorbed back into the meat through osmosis. This will 'tenderize' the proteins.
For leaner cuts of pork, like tenderloin, baby back ribs, or poultry, using a brine is ideal. Adding garlic, apple cider, beer, bourbon and/or sugar to the brine are some of the flavors that I use in seasoning the water. Brine for at least 4 hours. You'll notice the moisture of meat as you bite into it. The added benefit of brining is it gives you a wider margin of error. And sometimes that's all we need.
Just don't use acids like citrus juice or vinegar. Acids will change the texture of the meat into a undesirable mealy mouth feel.
Preparation Prior to Cooking
June 25
Let's refer to the earlier entry 'How to prepare meat' as a 'pre-preparation'.
Because truly, the best barbecue has layers and layers of flavor. One stage as important as the next. After brining the meat, season. And season generously with your 'rub'.
I have a suggestion that has serves my barbecue well. Toast your whole spices and grind them as needed. There is a brightness and depth of flavor when you take this step. Customize your rub recipe and taste it. I have a 'base' to my rub and will customize it to my clients tastes. I will leave the measurement to you since I measture with a little of this or that technique.
To toast in a dry pan: whole cumin seed, black peppercorns, pasilla peppers, guajillo peppers, ancho peppers, and coriander seeds. Then grind to a powder. Add sugar, dark brown sugar, onion powder, garlic powder, dry mustard, mexican oregano, thyme, cayenne and paprika. Apply generously and allow to set on the meat for several hours in a cools spot.
The Heat...
June 26
The heat source is another irreplaceable layer of flavor. Not just smoke, ...flavored smoke. This can be magical. Infusing meat with smoke flavored with red oak, pecan, hickory, mesquite, maple, white oak... the list goes on. The trick is to soak in water for at least 2 hours if you use wood chips or chunks. Place chips in a foil pouch with a few small holes, chunks can be placed directly on the charcoal. The theory is protein can only absorb smoke flavor for six hours. Use two cups of wood chunk or chips for every six hours of cooking.
Heat the charcoal till it is hot. Place the lid and heat till very hot, for at least 15 minutes. Remove the lid and clean the grill with a wire brush. Move coals to one side of the cooker and the meat on the opposite side. This is called indirect cooking. No need to worry about flame ups with this method.
For a full brisket flip 4 times every 2 1/2 hours.
For a pork butte or shoulder flip 2 times every 2 1/2 hours. Or till the meat pulls away from the bone.
Whole chickens placed on their back and smoke for 2 hours.
Sauce when the meat is half an hour away from done.
Last but not least, allow the meat to sit for at least a half hour.
The Sauce
June 30
BBQ sauce. I'm going to say it because it's true. I don't know of anyone who knows good barbecue sauce. Even the professional competitors don't do the sauce justice.
Bottled sauce should be sold in the candy section of the grocery store. They're corn syrup with flavorings made with cheap ingredients.
BBQ enthusiests are better, but still miss the delivery of this complex, savory, sweet, tart, dimensional... Oooh I love good barbecue sauce.
I like to start with tomato paste from a glass jar. (yes I can tell the difference) Cook it in a heavy enameled dutch oven till it's twice as thick. Add freshly chopped white onion, celery and whole cloves of garlic. Add olive oil so your ingredients carmelize. Add your freshly toasted ground cloves, black pepper, dark brown sugar, molasses, dry mustard, tomato puree... The list goes on. When it has simmered for an hour, cool it and blend till it's smooth.
Once you've had a good homemade sauce, it's hard to go back. And after putting all the work into good bbq why would you buy inferior sauce that will only masque your top notch bbq.
Makes a great gift too.
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2am... And still cooking.
~From Rags to Richness~
Leftovers too often are unappetizing and boring. With a little imagination, help from your pantry and spice rack a delicious meal is not far away. Chicken Salad with Latin flavors. Dice onions, celery, jalapenos, and cilantro, add toasted cumin, salt, pepper, mayonnaise and cooked chicken; pulse in a food processor or mix in a bowl. Serve with crackers, bread, on a green salad or stuff tomatoes. It's satisfying and full of flavor.
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Recently Costco hosted Fiscalini Cheese Company. Fiscalini was there representing his latest creation San Joaquin Gold, his award winning Purple Moon (Cabernet soaked cheddar) and his other World Cheese Award winning Lionza
. Located in Central California he keeps a herd of registered Holsteins to produce high quality... milk to make this cheese. I enjoyed all three, but Purple Moon & Lionza... phEnOmEnAl.
Purple Moon Cabernet soaked Cheddar, a 6 month aged cheddar, soaked in award winning California North Coast Cabernet Sauvignon distinctive cheese purple on the outside, creamy on the inside and most appealing. It tastes as good as it looks. In addition to the obious use for a unique horsd'oeuvres, Purple Moon can also be easily melted and used in cooking.
It won a gold medal in 2003, 2004 and 2006 at the LA County Fair and a silver medal at the American Cheese Society in 2004 and in 2005.
Lionza a Alpine style cheese aged 6 months. The cheese is classified as an alpine cheese because it was first produced in the Alps where the Fiscalini Family has roots.
The cheese is lightly straw colored with a few irregular eyes. It has a thin hard rind, a sweet milky caramel-like flavor, an enchanting aroma, and a semi-soft spring texture. Wonderful for snacking and great in cooking and fondues.
In 2007 won second place at the American Cheese Society in the "Farmstead Category", the largest and most prestigious category at ACS. In 2003 Lionza won Best of Show at the California State Fair, a unanimous decision garnering eight of eight votes!
I highly recommend adding this to your must-have list.
PRODUCED USING RENEWABLE ENERGY
REAL CALIFORNIA CHEESE