Friday, June 30, 2006


This one has everything

Here's a great BBQ recipe that has 3 of the best ingredients known to man: Jack Daniels, Coke, and Frank's Red Hot Sauce. If there is a heaven, this is what they are eating. (Those in hell are eating it too, just with more hot sauce).

5 to 6 pounds boneless center cut pork loin or pork shoulder (remove the fat back from the shoulder), sliced in half at its widest point (This can also be made with brisket of beef.)

For the Marinade:
4 cups cola, Dr Pepper, black cherry soda, or root beer
1 cup Worcestershire sauce
2 Tbsp cider vinegar
12 cloves garlic, chopped
1 Tbsp Tabasco sauce
2 tsp celery salt

For the Jack and Coke BBQ Sauce:
1 cup ketchup
2/3 cup cola
1/3 cup Jack Daniels Whiskey
1/4 cup Frank's Hot Sauce, or other hot sauce of your choice
2 Tbsp honey
1 Tbsp soy sauce
Goya Adobo seasoning or kosher salt, to taste
6 kaiser rolls
Salt and pepper

Combine the ingredients for the marinade in a bowl, pan, or pot large enough to hold all the pork. Add the pork, turning to be sure it is well coated, cover, and marinate in the refrigerator for 24 hours.
Preheat the oven to 350 degrees F.
Combine the ingredients for the Jack and Coke BBQ Sauce.
Place the marinated meat in a roasting pan. Cover the roasting pan with aluminum foil and cook the pork in the preheated oven for 1-1/2 hours. Pour off 2/3 of the liquid in the pan and spread the meat with the barbecue sauce and return it to the oven, uncovered, for another 1-1/2 hours. When the pork is done, it will shred easily with a fork. Test it, and if it's still a bit difficult to shred, return it to the oven for another 15 minutes and try again.
When the meat is done, remove it from the oven and shred it with a fork. Slice the rolls in half, pile on the pork, and serve with creamy coleslaw.

This will make 6 regular servings, or one fatass serving.

Thursday, June 29, 2006


How to Grill Tofu

I have found the best ever way to grill tofu. Follow this recipie and you won't be dissapointed. It is important that you do not miss any of the steps, as each are essential to this recipie.

16 ounces extra firm tofu
1/2 cup sweet and spicy mustard
1/2 cup seasoned dry bread crumbs
1 pinch chilli peppers
olive oil

1) Slice the tofu in 3 equal sections lengthwise, and then cut each slice in half to make six tofu sticks.

2) Remove excess moisture from each tofu stick by wrapping in a towel or paper towel and squeezing the tofu juice out.

3) Using a knife or brush, spread mustard onto each side of each stick.

4) Place the sticks in a large enough container to lay them in one layer.

5) Let them marinate in the fridge for as little as three hours or as long as overnight.

6) After marinating tofu, remove from refrigerator.

7) Place seasoned breadcrumbs on a plate, add chili pepper and mix together with a fork.

8) Place each tofu stick on a skewer or use a fork to coat each side with the breadcrumb mix.

9) Mist each side of each stick with olive oil.

10) Cook on the grill until browned and crispy.

11) Remove tofu from the grill, and insert directly into the garbage can. Why would you disgrace your BBQ with tofu? This makes your BBQ sad... very sad. WTFBBQ?

Wednesday, June 28, 2006


Flaming Steak

This is a sweet recipie for steak that is on fire. If you stick pins in it, cut it into cubes, and serve it to unsuspecting guests, you can rename it to the "Hellraiser Steak". Oh yes, good times...


4 top loin (strip) beef steaks, cut 1/2 inch thick
1 teaspoon dry mustard
1/4 cup butter or margarine
3 tablespoons lemon juice
2 teaspoons snipped chives
1 teaspoon Worcestershire sauce
Salt and pepper
With meat mallet pound steaks. Sprinkle each side with salt, freshly ground pepper, and ΒΌ teaspoon of the dry mustard; pound into meat.
In blazer pan, melt butter over direct heat. Add 2 steaks; cook 3-4 minutes on each side. Transfer to a hot serving plate. Repeat for remaining meat.
In the blazer pan add remaining ingredients and bring to boiling. Return meat to pan; spoon sauce over. Trim with cooked, fluted mushrooms, if desired.
Add some Cognac or Brandy to a hot skillet. Flame the meat by touching the Liquor with a lighted match and let the flames burn down. (Keep a large piece of foil or a skillet lid nearby in case the flames rise too high. Just cover them until they recede.)


First Post! (Barbecue-Cleaning Tips)

As the inagural post to this blog, here are some tips on how to clean your BBQ. I figure that this would be an appropriate place to start :)

My Barbecue-Cleaning Tips:
Always use your flame proof mitts and metal tongs to pick up hot coals! Never go digging with your hands into the coal ashes.
Warning: hot coals can last in a pile of coal ashes for days! Always be cautious!
After your barbecue has cooled down its important to clean out the charcoal tray once the charcoals have totally burned out,
It may take several days for the last charcoal to totally burn out- So after 3-4 days take a shovel and thrown out the ashes wearing the protective mits I recommend. Look thru the charcoal residual powder to make sure there are no left-over hot coals while you are shoveling out the hot coals. I have used a metal broom handle to stir thru the charcoal residual ash to make sure their are no hot coals left.
I used to let the coal ashes pile up to the top because I was to lazy to clean the smoker and grill.
I now regularly clean the charcoal pan by dumping out the coals three days after I last grilled. It is very important to throw out the ashes and not let them pile up!
IF there is some left over grime I will clean the pan with soap and water in the sink. I also use a weber metal brush and scraper with some Brillo and Sos soap pads to help clean the insides of the smoker and grill.
What helpes with the tough grime and caked on meat on the grill racks-the steam cleaner !
Now how about cleaning the racks where we put the meat.?
This is always something I tried to avoid in the past. I would wait till the racks cooled down then I would then proceed to clean the racks in my sink using cleaners such as barbecue foam cleaner and other things. Barbecue-cleaning is now alot easier because of steam cleaning for the grease on the racks!

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