Archive for Wednesday, April 18, 2001

Barbecue recipes

April 18, 2001


Lil' Jake's Barbecue Cole Slaw

10 pounds cabbage, chopped ("The finer it's chopped, the more they like it.")

2 1/2 pounds whipped salad dressing (such as Miracle Whip)

3 cups white sugar

12 ounces dill pickle juice

2 teaspoons celery seed

White pepper to taste

Mix all ingredients in a very large container.

Yield: 15 pounds of slaw, enough for a big family reunion

Heat index: Mild

Oklahoma Joe's Bubba Sandwich

1 4- to 8-pound bone-in pork butt (Boston cut)

1/2 cup all-purpose barbecue seasoning blend

1 batch Bubba Sauce (see below)

Hamburger buns or rolls


Roll pork butt in seasoning blend, packing it on all sides and covering it completely.

In outdoor grill or smoker, cook the butt with indirect heat at 220 degrees for eight to 10 hours, or until the interior temperature reaches 165 degrees to 170 degrees.

Wrap in aluminum foil and continue cooking until interior temperature reaches 185 degrees.

Remove from heat. Pull bones and remove fat. Using hands, pull pork apart and toss with Bubba Sauce.

Place on buns with your favorite coleslaw, and dress with more Bubba Sauce.

Yield: Varies

Heat index: Medium

Oklahoma Joe's Bubba Sauce

1 cup water

2/3 cup white vinegar

1/3 cup tomato puree

1 tablespoon finely ground black pepper

1 tablespoon chile powder mix

2 teaspoons salt

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons granulated sugar

1 teaspoon garlic powder

Mix all ingredients and shake thoroughly.

Yield: 2 cups

Heat index: Hot

Gates Bar-B-Q Spicy Deviled Eggs

6 hard-boiled large eggs

1 green onion, chopped fine

1 tablespoon mayonnaise

1 tablespoon minced parsley

2 sweet gherkin pickles, chopped fine

1/2 teaspoon Dijon or spicy brown mustard

1/2 teaspoon Gates All-Purpose Seasoning

Peel and halve eggs lengthwise

Place one egg yolk in a small bowl, discard remaining yolks. With fork, mash the yolk, then add four of the egg white halves and mash them.

Mix onion, mayonnaise, pickles, mustard and seasoning.

Mound the mixture into the remaining egg white halves, dividing evenly. Garnish with parsley sprig. Cover loosely and refrigerate until ready to serve.

When serving, sprinkle with Gates seasoning to taste.

Yield: eight halves

Heat index: Medium to hot

B.B.'s Lawnside Bar-B.Q. Pit Beans

1 No. 10 can pork and beans

1/4 cup molasses

1 1/2 cups brown sugar

1/4 tablespoon cinnamon

1/2 teaspoon ground clove

1/8 cup Liquid Smoke

1 cup B.B.'s hot barbecue sauce

2 cups B.B.'s mild barbecue sauce

1 green pepper, chopped

1 small onion, diced

1/4 pound chopped brisket ends

Drain half of the liquid from the can of beans.

Empty beans and remaining ingredients into oven-safe pan, mixing well.

Bake in oven at 350 degrees for one hour.

Yield: about one gallon

Heat index: Medium to hot

Recipes courtesy Chile Pepper Magazine.

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