Papa Deuce's BBQ Joint.... Come on in! We really talk about BBQ!

[Papa Deuce]

When you make chili, instead of using ground beef or turkey, use shredded pulled pork or shredded brisket. The smokiness is awesome.

The trick, though, is to make your basic favorite chile without meat, and then when it is almost cooked, add your smoked meats. You don't want to add them right away since they have already been cooked fully. In my experience, the meat would get kind of dry and tough if you keep cooking it.

 

[Papa Deuce]

Really good with beef, but I like it on just about everything.

1 stick of butter
1 minced onion
1 green bell pepper
1 bottle of ketchup... or about 32 ounces.... no need to be exact
2 cups water
1/2 Cup DARK BROWN Sugar
1/2 Cup White Vinegar
1/2 Cup Cider vinegar ( use all white if you don't have cider vinegar )
1/2 Cup Molasses
several big shakes of worcestershire sauce ( can be left out )
1/3 cup of a good quality chili powder
1 TBS mustard powder
1 TBS Allspice powder
1 tsp ground cloves
1 TBS black pepper
1/2 tsp nutmeg
2 TBS garlic powder ( I actually use a whole head of fresh garlic, most times )


OK, that is the stuff you "should have" for the sauce. Now here is what I like to recommend. Get a can of "chipotles in adobo" from the Mexican aisle of your supermarket. A chipotle is a smoked jalapeno. Adobo is the special sauce it comes in. I use 2 - 3 of the peppers most times, sometimes the whole can! Chop these up in a rough chop.

To cook: Add butter, onion, pepper and chipotles to a pan and saute a few minutes. Include the fresh garlic if you chose to use it. DO NOT let the garlic turn brown from cooking too long!


Take EVERYTHING and put it in a big pot that you know will EASILY hold all the ingredients. Bring to a boil, then reduce heat and simmer about a half hour, maybe 45 minutes. If sauce is too thin, keep cooking at a LOW heat until it has reduced to a thicker consistency. Add water if too thick.

Now, technically the sauce is done right now. But I tend to let it cool all the way down and then use a food processor to make it really smooth. Also, remember, that every sauce we make from scatch may not look ecactly as smooth and beautiful as one of those store bought sauces, but it will taste better.

For health reasons I guess I should tell you, that refrigerated, this stuff will last about 2 weeks. In reality, with all that vinegar and the hot peppers, well, let's just say I have had some of this that was 2 months old and I have suffered no ill effects!

BTW, I just made 5 times this amount last night after work. I put it in sterilized jars, slap a computer generated label on it, and give these away as Christmas presents.

Oh, and once in a while I take this same recipe but add fresh habaneros, or habanero powder to it.

EDIT: You can use this sauce on a grill and it probably will be ok. It doesn't have tons of sugar to burn. But I like to serve it warmed up a little and let people use it as a dipping sauce..... kind of like an awesome ketchup!

ENJOY!

 

[Papa Deuce]

and nice people to deal with!

http://www.suttonsbaytrading.com/

I buy almost all of my spices from these folks. You might laugh, and my wife cries, but I have a really big duffel bag filled with my BBQ stuff! I buy some spices 5 pounds at a time!

 

[Papa Deuce]

One thing I wanted to add. I admit that I frequently "wing it" when making sauces or rubs, and since I have a good idea of what works well together, things usually come out great.

The problem with that is that sometimes you create a KILLER product and can't recreate it exactly. So, whenever I am trying something "different", I like to take exact notes of what went into the recipe.

 

[phillybeth]

Basic BBQ Rub.... good for ribs,

That's very close to my rib rub. I can post it if you are interested. I do my ribs on a gas grill (no smoker yet) so I add just a *drop* of liquid smoke. I also do the paste as opposed to a dry rub, and let the ribs marinate overnight in the fridge.
Chuck do you have a rub for brisket? that's my next Q project.

 

[Papa Deuce]

That's very close to my rib rub. I can post it if you are interested. I do my ribs on a gas grill (no smoker yet) so I add just a *drop* of liquid smoke. I also do the paste as opposed to a dry rub, and let the ribs marinate overnight in the fridge.
Chuck do you have a rub for brisket? that's my next Q project.

Sure, post it. And I'll get a rub recipe for brisket for you in a few minutes. I have my recipes here at the computer.

 

[Papa Deuce]

I'm not one for making rubs that have a whole lot of sugar. This one has none.

1/3 cup of salt. I use sea salt, but I guess you can use any salt.
1/4 cup hot paprika
2 - 3 TBs FRESHLY GROUND black pepper
1 TBS Cumin
1TB garlic powder
3 - 4 TBS chili powder

and I add as much ground hot pepper of whatever type I am using to suit my needs for a particular brisket. Sometimes I use habanero powder, sometimes I use cayenne.

Sprinkle it on every liberally and "work" it into the brisket with your hands.

Kept in a jar, this will last up to 6 months, then it starts losing its flavor.

Enjoy!

BTW, in Texas, where brisket is king, some people ONLY use salt, pepper, and paprika in their rubs. I'm a little more adventurous than that!

 

[phillybeth]

Sure, post it. And I'll get a rub recipe for brisket for you in a few minutes. I have my recipes here at the computer.

I'm going to have to wait until I get home. I remember all the ingredients but not the proportions. That brisket rub sounds great though. I don't like a lot of sugar in rubs either, it just burns and doesn't add much flavor.

Does anyone here brine before smoking?

 

[FroggyinArk]

nice thread and great links chuck, if you havent tryed it before,, try adding lemon juice and brandy, or brandy flavoring, to a tomato base sauce i make mine with honey and brown sugar and its a big hit around here. The local charity that i am on the board of, hosts a bbq cook off each year, we are trying to find some national sponsership to increase our prizes and get more participation. We like to give away a nice grill each yera, thius year we gave a new bruansfel offset silver smoker as grand prize, and had pretty good turn out. If ya know of any grill makers or national companies that might sponser us let me know. I'm hoping this year we h ave a big event, and its amazing how many different methods you see used at one of htese events.

now back to methods,,, if by chance you dont have time to devot eto all day at the grill, you can wrap the meats in foil with rub intact and start them for a few hours in a low heat oven, or start them onthe grill to get the ring, then returnm to ven for a few hours and finish on the grill. i do that a lot with a brisket, gives it a more even cooking and makes them a lot tenderer than all day on open cooker.

 

[Papa Deuce]

nice thread and great links chuck, if you havent tryed it before,, try adding lemon juice and brandy, or brandy flavoring, to a tomato base sauce i make mine with honey and brown sugar and its a big hit around here. QUOTE]

That sounds like a recipe we NEED!

 

[Papa Deuce]

And really it is secret, and not something that I know anybody else does, but because I love you folks.... here goes......

Take your favorite Q sauce ( preferably homemade ) and add as much Jamaican Jerk PASTE as you like. Not seasoning, but paste. Brands like Walker's Wood, Boston Bay, Island Tropic..... whatever one you like or can find.

This is the bottled stuff that can frequently be found near the mustard and ketchup.

Not everybody will like it, to be sure. But those that do, will absolutely go nuts over it. AWSOME on chicken, great mixed in with burgers, even good as a dipping sauce for brisket!

 

[Papa Deuce]

Here is how I did mine. This site has great pictures and instructions, the best free site I have found on the net.

http://www.cuban-christmas.com/pigroast.html

Now, as I did mine, I learned some stuff. I used regular "rebar" and covered it with heavy duty aluminum foil. I had mine welded together EXACTLY like they say, but I think that my way is a big improvement. I would change the spacing of the cross pieces and add two more cross pieces.

On the day of my pig roast, the pig just didn't "fit". It was exactly the wrong size for this "grate". So I han over to Home Depot and grabbed 2 more 4' pieces. Since mine was already welded, and the pig was ready to go, I attached them with radiator hose clamps!

Since then, I have had the additional cross pieces welded on to the grate.

Also, I made one change in cooking the pig. I took about one pound of hickory chunks, soaked them in water before the roast started ( for about an hour ) and then laid them on top of the coals. This created the smokiness that I wanted. About 2 hours into the cook I added about 1 pound of apple wood chunks, done the same way.

This method is almost foolproof. And the only hard part was actually going to the brick store to buy the cinder blocks. I could not believe how well it went!

Plus, you can use the blocks for years, and you can do the same with the rebar grate.... So simple, so delicious, what are you waiting for?

EDIT: The piggy is done when the hams reach 160 degrees, but I took mine up to about 180.

 

[Grog]

Take your favorite Q sauce ( preferably homemade ) and add as much Jamaican Jerk PASTE as you like.

Never heard of this before, but sounds good. I'll have to give it a try. Great tip.

 

[phillybeth]

Ok, here's my rub. Took a while to dig the recipe up. This makes enough for 2 racks of baby backs.

3 tablepoons sweet paprika
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle
1/2 teaspoon oregano.

Mix these together. At this point you can store it for up to six months.

When you are ready to use add:
2 cloves garlic, minced
4 Tablespoons olive oil
a drop or two of liquid smoke (optional, but highly recommended if you are doing the ribs on a gas grill or in the oven).

Mix to a paste with the dry spice blend.
Slather the paste on the ribs and let sit for 4-24 hours. Grill over low heat (upper rack recommended) or bake in a 250 degree (F) oven for 2-3 hours. Serve and watch them disappear!

 

[Miss Park Avenue]

I can't believe I finally found this thread! And it's four pages long! Yikes!!! Well, off to read it and then to ask my questions.

 

[Miss Park Avenue]

Wow, I'm totally overwhelmed. Like I said in the previous thread, I'm not a great cook. But I do love BBQ and I want to try this. I have a Cabela's about an hour from here, I'll have to check out their smokers. Do you have suggestions for those of us on how to start off small??? I bought a pork shoulder and it's been sitting in my freezer waiting for this thread.

 

[Papa Deuce]

Wow, I'm totally overwhelmed. Like I said in the previous thread, I'm not a great cook. But I do love BBQ and I want to try this. I have a Cabela's about an hour from here, I'll have to check out their smokers. Do you have suggestions for those of us on how to start off small??? I bought a pork shoulder and it's been sitting in my freezer waiting for this thread.

Well, if you don't have a smoker yet, I would try PhillyBeth's Rub, which would be good on a shoulder. I might add several drops of liquid smoke, but I like things real smokey. Also, I might leave out the oregano. Rub the rub in at least several hours in advance of cooking. Cook at 225 degrees. This will take about an hour to 1.5 hours per pound of meat. Bring the temperature to about 190 degrees.

If you have a shoilder with the bone, the bone should "wiggle". That is when you know it is done. Shred with a fork. Sauce as you like.

www.cabelas.com

In fact, here is the exact one I have:

http://www.cabelas.com/cabelas/en/t...ck&noImage=0&returnPage=search-results1.jhtml

Search for "cookshack" I have the smokette model. It doesn't get any easier, or better, IMO, than this.

That should get you started.

 

[phillybeth]

I like extra smoke too, but I tone it down for others You can use smoked paprika too for more of a smokey note.

I've even done a pork shoulder in my crockpot- you just need some way of keeping the roast above the liquid that will accumulate on the bottom. My crockpot has a small rack that fits in the bottom to hold a roast put you could use balls of tinfoil if you had to. If you are doing it in a crockpot I would put a drop or two of the liquid smoke right in the bottom of the insert before you add anything else. When the heat hits it, it will actually smoke the roast a little bit. Leave the lid just a *little* ajar too to let some of the excess moisture escape.

 

[Papa Deuce]

is one of the Food Saver machines. When you make a brisket or a shoulder, it tends to ba a whole lot of meat. One of these really makes keeping the extras nice and fresh.

Of course, maybe it will be so good that there AREN'T any extras!

 

[Papa Deuce]

Looking forward to your lessons Papa Deuce! One question I have is I live here in COLD Wisconsin and I have an electric smoker. Can I still use it in the winter, or won't it heat up enough to get the meat done?

Biggie,

It is about 20 - 25 degrees right now, with snow / sleet and I have 12 pounds of pork shoulder on right now! I don't forsee any problems at all. But my cookshack is built like a tank!