I’m hosting a BBQ at my place this weekend and aside from the usual bacon-wrapped hot dogs, ham-wrapped shrimps and chili-stuffed chicken drumsticks, I want to cook some new stuff for my friends. The majority, being guys, will expect some of the most bold and unhealthiest of foods.
I have a few new ideas in mind, but I’m sure you all have some better ones.
So list here all your favorite -manly- bbq recipes. The more wild and unique the ideas, the better. Thanks in advance!
I guess this qualifies as a highjack - this stuff is amazingly simple but I get the most compliments on them:
Take a salmon steak, scale-side down on a piece of foil with the edges crimped up. Poor - what, 1/2 cup maybe? - of melted butter and sprinkle lightly with dill. Put on the grill and don’t touch it until it’s done - 10 min or so. I never have any leftovers.
Take a pork tenderloin - my butchershop ties them up into a roll - and coat with equal parts vegetable oil and McCormick’s Caribbean Jerk seasoning (about 3 tbsp of each, mixed). Let sit for at least 20 minutes (I wrap it in plastic while marinating). Heat up the grill - if gas, turn off the middle burner - put meat over middle burner and cook for 10 min, flip and cook about 10 more. Same thing - the stuff just disappears…
Best of luck with the complex stuff; this stuff works for me…
I invented this one as a poor college student many years ago. There are many imitations, but they don’t hold a candle to this.
1 chicken, cut up in your favorite manner.
1/2 bottle of vinegar and oil Italian Dressing (Wishbone or Kraft, DO NOT use reduced or oil free)
1 softball-sized onion, cut into thick slices
1 Tbsp garlic
1 Tbsp oregano
1 Tbsp basil
1 large squirtgun or spray bottle, full of water
Clean up and prep chicken as usual. Lay out in large flat bowl or pan and add Italian dressing. The correct amount of dressing should cover the largest pieces about halfway. Evenly distribute spices over the top of the chicken, and cover with the onion slices. Let chicken marinate at least 2, and up to, 24 hours.
The best possible way to cook this is over a medium-hot charcoal fire, and the worst is in a convection oven. The oven will be the safest. If you use the charcoal fire, you will need the squirtgun, because the chicken will flare from the oil. Let it, but try to control it with the water spray. Don’t let the skin char, and broil as usual. The onion slices make a tasty treat to keep the chef happy when broiled alongside the chicken, and the use the leftover marinade to baste the chicken as it broils.
Take a rack or two of babyback ribs. Put some Paul Prudhomme’s Blackened Steak Seasoning on them. Put a little Cajun seasoning on them. Put some salt and pepper on them bad boys. Rub it in with your fingers. Wrap 'em in foil, and throw on the grill for about 2-3 hours. When you’re ready to eat them, dump 'em out onto the grill and add a little sauce, then grill them enough to char the sauce a bit. Mmmm…
Take a frying chicken,
Cut out the backbone (kitchen shears are perfect for this)
Flatten out the bird on a flat board. (some people cut out thebottom of the breast bone, but I don’t consider this necessary)
Make up a brine
1 gallon water (1 quart hot, 3 quarts cold with ice)
1 cup kosher salt
I cup brown sugar
1 small can pineapple juice (6 oz?)
Juice of one lime and one orange
1 clove garlic
1/4 cup onion chopped
Disolve the salt and sugar into about 1 quart of hot water. Add the ice water and the rest of the ingredients
Place the chicken into a 2 gallon ziplock baggie or non-metalic bowl
add brine until the chicken is covered.
Place into fridge
(safety notice chicken must remain below 40F to prevent bad things from growing!)
Leave chicken for 1-4 hours
Remove from bag, discard the brine.
lay on the grill medium heat (350F) for 30 minutes
Turn and cook until done probably about another 30-40 minutes
If you have a instant read meat thermometer 165 in the thigh
Remove from grill and let rest for 5-10 minutes.
Beer-can-up-the-ass-chicken is pretty manly, You can rip apart and gnaw on a whole chicken like a viking. Also along the viking eating method, barbecued turkey legs are really good. Both take a long time, so there is plenty of beer drinking opportunity.
Most of these recipes are grilling not BBQing. I think BBQing, i.e. low temp for a long time with smoke is a truly manly art.
An easy starter dish is pork shoulder AKA pulled pork.
At least a dayand preferably two before your BBQ, mix about a hand full of salt and a handfull of brown sugar and combine in a bowl. Then take a Tablespoon of black peppercorns, a tablespoon of dry rosemary and a teaspoon anda half of red pepper flakes and grind them together really fine (use either a coffee grinder or the back of a heavy pot against the counter). mix the spices into the sugar salt mixture.
Next, get a pork shoulder or boston butt about the size of your head and rub the mixture all over the shoulder. Use it all. don’t worry it won’t be salty. put the shoulder on a rack over a cookie sheet (so the juices can run off) an put int hte frig at least 12-18 hours.
When ready to BBQ, rinse as much of the salt off the meat and dry with a paper towel.
Next get your grill to about 250 degrees F (no higher than 275)–charcoal works best. Put a pan of boiling water next to the coals or heating element. This will regulate heat and keep the meat moist.
Put the meat over the pan of water (not over the coals–actually the farther from the heatthe better). Add woodchips that have been soaked for an hour tothe coals and cover the grill. If the smoke runs out, and no more than one more set of chips. Cook for 9-16 hours (big spread=good at 9 hours orgasmic at 16) turning the meat every hour. The outside may look burnt the closer you get to 16 hours, but the inside will be unbelievable.
Transfer to a plate. The meat should fall apart in shreds. serve with BBQ sauce.