Sunday, September 30, 2007

That Barbecue Recipe... and other tidbits.

It's been a while since I've posted, so here's a few things that I've wanted to bring to everyone's attention in one fell swoop.

The Comet, Gracie's first-ever big girl roller coaster last week at Hershey Park. Also, she road the Trailblazer. Daddy rode the Storm Runner and Great Bear. Lots of fun was had by all. Gracie is a very, very brave little girl.

Halo 3 is out. Play it. Love it. Love the music, too.

I've been also meaning to put this chicken picture up for a while, but events have been quicker on the draw than me.


• 4 tsp. Kosher Salt (don't skimp, get the real deal)
• 2 tsp. chili powder
• 2 tsp. light brown sugar
• 2 tsp. garlic powder
• 2 tsp. paprika
• 1 tsp. celery seed
• 1 tsp. cumin
• 1/2 tsp. fresh ground pepper (again, don't skimp. Get a pepper mill and do it right.)
• 2-3 cups oil (vegetable, peanut or extra virgin olive, depending on your level of nuance.)

This is the simple part. Throw it all into a bowl and blend until you get a nice, smooth suspension. Brush on to the meat you'll be serving. If possible, let the mix stand for a half hour or so to soak up as much of the spices as you can. Also, if you can wait another half hour after that, let the meat stand after you've brushed it on. That lets all the goodness soak in. Head to the grill, and let the magic begin.

This recipe works very well on a grill at about 450 degrees, particularly with kabobs. I'd suggest green peppers and and onions. Also, if you can set up an aluminum foil packet of hickory to steam/smoke the meat as it cooks, all the better.

Now for the super special magic:

Garren's Tennessee Sweet n' Sour Sauce

• 3/4 cup apple juice
• 2/3 cup light brown sugar
• 1/3 cup Jack Daniel's Old No. 7
• 1/2 - 2/3 cup ketchup (good stuff, don't go cheap)
• 3 tbsp. cider vinegar
• 2 tsp. soy sauce
• 1 tsp. Worcestershire sauce
• 2 tsp. molasses
• 1/2 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/4 tsp. fresh ground pepper

Not much to this... mix like crazy, bring to a slow boil, reduce volume by about half. Vary the ketchup based on how you like your sauce, less for a darker, sweeter sauce, more for a lighter, more western style. I'd seriously recommend doubling or even quadrupling this recipe if you're cooking for more than just a few people. Also, whisk this stuff every two minutes at a minimum... you don't want the colloid to form until you've reduced most of the water and all of the alcohol out.

Let me know how it turns out.

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