Do you Bar-B-Que? (link)

For our cooking techniques category, a thread where lieu asks the collective SDMB about smoking and grilling. 

Bert's Superb (and Kickass) Barbecue Sauce

Bert's Superb (and Kickass) Barbecue Sauce
From: gardentraveler

From a family friend, developed from a recipe originally published in a Good Housekeeping cookbook.  The original (or one claiming to be) is published here. Ingredients are similar, but it's really a much different recipe with lots more flavor, I would guess.  If you've mixed it correctly, it should be a little bit orange and have a slightly mustardy flavor.  If you can taste the ketchup, then you need to add a bit more mustard. Not part of any tradition that I'm aware of, so those of you who belong to a particular barbecue denomination won't be able to fight over it. :D

I wondered about the lemon pieces.  Leave them in. They sink to the bottom of the jar, so you won't encounter any surprise rind.

This is traditionally served over ribs, but we had it with pork chops (chops were braised in liquid with sauce added to it and then served with additional sauce).

Ingredients:

First set
1/2	cup white vinegar
3/4	cup water
4	tbsp sugar
2	tbsp prepared yellow mustard
1	tsp pepper
1/2	tsp red pepper flakes (we used a bit more)
1	whole lemon, chopped into 16-32 pieces (about 3/4 inch long)
1	large onion, diced
1/4	cup olive oil
Second set
1	cup ketchup
4	tbsp Worcestershire sauce

 Instructions:

Part 1
1.	In a saucepan, mix vinegar, water, sugar, mustard, pepper, red pepper flakes, lemon, onion and olive oil. Simmer, uncovered, for 30 minutes, stirring occasionally.
Part 2
1.	Add ketchup and Worcestershire sauce and bring back to a boil, cooking an additional 10 minutes.
2.	Makes 3 cups and keeps very well in the refrigerator.

Sesame Marinade

Sesame Marinade
From: gardentraveler

4	oz soy sauce
2	oz rice wine (you can substitute rice vinegar or other mild vinegar or wine)
2	oz sesame oil
20	drops each Tabasco(can use other hot sauce; I've used 1/2 tsp of sambal oelek) and fish sauce
1/2	tsp ginger
1/2	tsp mustard
1	tbsp minced garlic
3 oz	maple syrup (if you prepare this in a measuring cup, just fill to the 12 oz line)

Mix all ingredients. Pour over 6-8 chicken thighs and marinate as long as you'd like (I don't usually bother with too long since I bake the chicken  in the marinade).

Place chicken in baking dish and pour marinade over.

Bake at 350 for 45 minutes to an hour. Chicken meat will darken because of the marinade, so you may need to look at texture to judge doneness.

We serve this as part of a salad with greens, sugar snap peas, red bell pepper, scallions and mandarin oranges. Garnish with thin chop suey noodles and/or toasted almonds.

Salty and Sweet Cranberry Citrus Brine (Link)

Salty and Sweet Cranberry Citrus Brine

Shared by: VunderBob

From: allrecipes.com

This is the turkey brine the Vunders will use this year. It is Teh Num...

Miracle Chicken

Miracle Chicken
From: janis_and_c0

It is ridiculously easy. Mix 3/4 c  Miracle Whip, 1/2 c parmesan cheese and 1 t oregano, coat chicken pieces/quarters, bake in oven. easy peasy. 

VunderBob's Kickass Hurricane Force Tomato Salsa

VunderBob's Kickass Hurricane Force Tomato Salsa
From: VunderBob

Next version of this recipe. The difference is no cumin and added lime juice.

12 tomatoes, bigger than a baseball
6 jalapeno peppers
12 large garlic cloves
1/4 cup chopped cilantro
2 medium onions
2 tsp salt
1/4 cup vinegar
2 T lime juice

Core the tomatoes, cut the stems from the peppers and halve them, and peel the garlic cloves.

If you don't want the salsa to be real hot, now is the time to remove the inner membrane and seed from the pepper halves.

Place all on a cooking sheet, and spray everything lightly with the cooking spray. Place sheet in the oven set to broil, and let go for 10-12 minutes, until the skin on the tomatoes chars and starts to peel. Keep an eye on the garlic, because it may burn first.

Peel the tomatoes, and chop them up the way you prefer. I'm lazy so I used a food processor, and I drained the liquid out of the chopped tomatoes to leave pulp only.

Chop the peppers, garlic, onion, and cilantro, and add to tomatoes. Add salt and cumin, and adjust for taste. Add the vinegar, too. If you're going to serve this fresh, stop here.

Refrigerate about 2 hours before serving.

I canned mine via water bath. To do this, double the batch above, and prepare as directed, Place salsa in sterilized pint jars, add lids, and immerse completely in boiling water. Boil for 15 minutes, then remove. Let the jars cool, and the lids should indent. If the lid does not seal, refrigerate that jar immediately.

The double batch yielded 6 pints.

Why is it Hurricane Force? I made this the morning of Hurricane Irene.

VunderBob's Kickass Firehouse Roasted Tomato Salsa

VunderBob's Kickass Firehouse Roasted Tomato Salsa
From: VunderBob

12 tomatos, bigger than a baseball
6 jalapeno peppers
12 large garlic cloves
1/4 cup chopped cilantro
2 medium onions
1/2 tsp cumin
2 tsp salt
1/4 cup vinegar

Core the tomatoes, cut the stems from the peppers and halve them, and peel the garlic cloves. If you don't want the salsa to be real hot, now is the time to remove the inner membrane and seed from the pepper halves. Place all on a cooking sheet, and spray everything lightly with the cooking spray. Place sheet in the oven set to broil, and let go for 10-12 minutes, until the skin on the tomatoes chars and starts to peel. Keep an eye on the garlic, because it may burn first.

Peel the tomatoes, and chop them up the way you prefer. I'm lazy so I used a food processor, and I drained the liquid out of the chopped tomatoes to leave pulp only. Chop the peppers, garlic, onion, and cilantro, and add to tomatoes. Add salt and cumin, and adjust for taste. Add the vinegar, too. If you're going to serve this fresh, stop here. Refrigerate about 2 hours before serving.

I canned mine via water bath. To do this, double the batch above, and prepare as directed, Place salsa in sterilized pint jars, add lids, and immerse completely in boiling water. Boil for 15 minutes, then remove. Let the jars cool, and the lids should indent. If the lid does not seal, refrigerate that jar immediately. The double batch yielded 6 pints.

Why is it Firehouse salsa? My batch wasn't all that hot; instead, when I was starting the canning process, I was paged for an electrical fire...

9/5/2011: Later version, without cumin, but with added lime juice is over here.

Mrs. T's marinade

Mrs. T's marinade
From: taxi78cab

taxi reports: "I grilled chicken with the marinade below, broccolini, and some bake-at-home rolls. It was goooooooood."

(Mrs. T was a teacher with a really complicated last name so everyone just called her Mrs. T. No relation to Mr. T. She gave Mom this recipe years ago, and it's been our favorite marinade ever since.)
1/4 cup olive oil
1/4 cup soy sauce
2 Tbsp lemon juice
1/4 tsp minced/powdered garlic
1/4 tsp dried thyme
1/4 tsp dried basil or oregano
dash pepper

Combine all ingredients. Allow chicken (or beef) to marinade for at least 4 hours or all day. Grill. Yum!

Cranberry Sauce

Cranberry Sauce
From: gardentraveler

I posted this in the cranberry sauce thread in Cafe Society. My sauce turned out extra-good this year.

I've been making variations on the same cranberry sauce for about 20 years. This year's version:

1 12-oz bag cranberries
1/2 apple, chopped (I used a Honeycrisp apple that was getting a bit wrinkly)
1 clementine, cut into wedges (unpeeled) and seeded
1/4 lemon (also unpeeled) and seeded
1/2 cup dried Zante currants
1/4 c white wine (maybe less, I didn't measure)
1/4 teaspoon Penzey's Baking Spice (or a combination of cinnamon, cloves and other spices you like)
1 cup sugar
1 cup water

Chop clementine and 1/4 lemon finely in a food processer (I have a chopper attachment on my immersion blender that is perfect for this)

Mix all ingredients in a saucepan and bring to a boil for a few minutes (I'm pretty sure it was less than 10) until the berries start to burst. It came out much less jelled than usual, more like a compote, which I prefer. I think it's because I didn't get distracted and let it overcook. My friends who came to dinner each had two helpings and took some with leftovers, so I'm pretty sure they liked it.

Roasted Garlic Paste

Roasted Garlic Paste
From: SmartAleq
Also includes a tip on how to use the garlic paste in onion soup.

You may stand upwind in awe of me for I am Allium Woman! I bought a HUGE bag (like 5-6 lbs for 6.99, w00t!) of peeled garlic cloves from the local veggie stand. In order to use up that huge bag I tossed those cloves in olive oil, tossed them into baking pans, sprinkled them with a bit of kosher salt and baked them, stirring them around every ten minutes or so to make sure they didn't stick. Then I shoveled them into the Magic Bullet thingie and turned them all into a sticky melty garlicky paste suitable for dipping ice cream into... Well, maybe not that but I definitely dipped some baguette into it. I have a lot of it in the fridge but the majority of it is in ice cube trays in the freezer. I'm going to make a whole shitload of 2 tablespoon or so ice cubes of frozen roasted garlic that can be easily chucked into hot pasta or nuked back to squishiness.

Then, since the house already smelled like that I made onion soup for dinner--well, allium soup, really, since I used Walla Walla sweet onions, shallots and leeks in a peppery beef stock--I also added a dollop of the roasted garlic paste toward the end of the simmering time. The croutons were slices of baguette soaked in the leftover oil the garlic was roasting in then baked crispy, then smeared with roast garlic and baked a while longer. Floated croutons in soup, topped with shredded gruyere and slid under the broiler for a minute to bubble up. I feel as though I shouldn't speak directly to anyone until I've chewed a large bouquet of parsley but I don't care, it was faaaaabulous!

Teriyaki marinade

Teriyaki marinade
From: FairyChatMom

1/2 cup soy sauce
1/3 cup red wine vinegar
1 teaspoon garlic powder
2 tsp sugar or equivalent artificial sweetener
1/2 teaspoon ground ginger

Shake it all together. It's good on chicken, pork, shrimp, heck, all kinds of things. Best when marinated overnight.

If you make a bigger batch, it keeps a loooooong time in the fridge.

Recipe for Fun

Recipe for Fun
From: anyrose

In an MMP, add Cool Kids. Let simmer one week. Enjoy, then start all over.

Basic Eastern Carolina Barbeque Sauce

Basic Eastern Carolina Barbeque Sauce (vinegar based)
From: VunderBob

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon Tabasco (hot pepper) sauce or to taste
1 teaspoon salt
1 teaspoon ground black pepper

Adjust the sugar, cayenne and Tabasco to levels that you feel you can handle. Bring to a slow boil before using if you're not making this several hours ahead of time.

Memphis Style Pork Rub

Memphis Style Pork Rub
From: VunderBob

4 tablespoons paprika
2 tablespoons celery salt
2 tablespoons salt
2 tablespoons black pepper, coarsely ground
2 tablespoons cumin powder
2 tablespoons dark brown sugar
1 tablespoon turbinado sugar
1 tablespoon dried oregano
1 tablespoon cayenne pepper
2 teaspoons dried sage
2 bay leaves
1 teaspoon dry mustard

Crush the bay leaves and combine all ingredients.

Prior to applying the above rub, you will want to moisten the butt with either olive oil or some cheap, yellow mustard. The mustard adds a nice crisp "bark" to the outside layer of meat, yet does not have the overpowering taste of mustard. Slather either of these all over the butt and then apply your rub.

Chicken and Pork Marinade

Chicken and Pork Marinade
From: swampbear

1 egg
One-half cup of vegetable oil
1 cup of cider vinegar
2 teaspoons of salt
1 teaspoon of dried thyme
One-half teaspoon of black pepper
1 finely chopped medium sized onion

Put all ingredients in a blender until well blended, usually two to three minutes.
Pour over chicken or pork to marinate for two hours before cooking. It's also good to brush on the chicken or pork, if you're grilling.