headers
Joe Stroud | 17 Aug 2012 00:47
Favicon

Stubb's Original BBQ sauce

Stubb's Original BBQ sauce (my copy-cat recipe)

16 oz tomato puree
1/4 cup + 1 Tsp  white sugar
1/4 cup white vinegar
1 Tbl molasses
1 Tsp brown sugar
1/4 Tsp onion powder
1/4 Tsp sweet Hungarian paprika
1/4 Tsp garlic powder
1/2 Tsp chili powder (Guajillo peppers and cumin)
1/2 Tbl dilute liquid smoke
1/4-1/2 Tsp cayenne pepper
1/8 Tsp celery seed
salt
black pepper, coarsely cracked

Combine the above ingredients in a non-reactive sauce pan. 
Adjust for salt, and add a fair amount of pepper. Bring 
the contents of the pan to a boil, cut the heat and 
simmer slowly until the sauce is slightly thick.

Notes: re-hydrated tomato paste can be substituted for 
tomato puree. Place a level 2/3 cup of tomato paste into 
a 2 cup Pyrex measuring glass, add enough water to bring 
the liquid to 16 oz, then use a stick blendor to combine. 
"dilute liquid smoke" refers to the amount of water in the 
product. If the label indicates that water is first 
ingredient, it is "dilute liquid smoke".
(Continue reading)

Permalink | Reply | 0 comments |
headers
Joe Stroud | 27 Aug 2012 13:54
Favicon

Roast chicken Asian-style

http://recipes.nekhbet.com/achick.html

Roast chicken Asian-style

1 whole chicken, 3 1/2 lbs
3 Tbl dark soy sauce
3 Tbl dark sesame seed oil
3 Tbl honey
salt
pepper

Throw the chicken, soy sauce, sesame seed oil and honey 
into a gallon-sized zip-lock bag. Massage in the 
marinade well. Place the bag in the refrigerator for at 
least 2 hours. Preheat the oven to 235-245 degrees F. 
Place an oven rack on the top-most rung. Put a metal 
pan, half-full of hot water on the floor of the oven.

Shake off the excess marinade from the chicken. Drive a 
metal skewer through the upper-most part of the breast 
(through the front, flesh-side). Bend 2 trussing 
needles into "S" hooks. Hook each side of the skewer 
with the lower side of each "S" hook. Hang the bird on 
the grate of the oven with the top-sides of the hooks, 
directly over the steaming water pan.

Slowly roast until finished (3-4 hours). Carefully 
brush with excess marinade every hour. After removing 
the chicken from the oven, season it - agressively - 
with salt and pepper. Allow to rest for 10 minutes.
(Continue reading)

Permalink | Reply | 0 comments |

Gmane