Garry Howard
BBQ List


Well I've got most stuff ready to go for tomorrow. It's a good thing I
didn't plan on cooking today since it's been raining most of the day.
Tomorrow is supposed to be a beautiful day.

I have 3 racks of beef ribs including the one I sliced off the roast. I'm
experimenting with some commercial rubs. I rubbed one with Salt Lick rub,
one with rub from Rudy's BBQ in Austin, and the other with a rub from the
Iron Works in Austin. I'm going to cook some chicken thighs, since that's
what I normally cook for competition, some whole chickens and some sausages.
I'm marinating half the thighs in Bor-do-lay and half in Mojo Criollo. The
whole chicks I'll pick up tomorrow morning and just rub them down before
throwing them in the cooker. I don't have room in the fridge for them.

I also made a batch of Jim Goode's Mop from Goode Company in Houston. I'm
going to use that on the beef ribs. It looks like a pretty good mop. If it
works out well on the ribs I'll try it on a brisket next weekend. If
anybody's interested here are the Jim Goode recipes. I was too lazy to mix
up the rub so I used Salt Lick rub in the mop instead. I also substituted a
fresh green poblano chile for the bell pepper which is my normal mode of
operation for recipes that call for bell pepper.

Jim Goode's BBQ Mop
 
This could be the most sensational baste ever. The smoky bacon lends great
depth of flavor. Once all the ingredients are lined up, the rest is easy.

4 cups beef broth 
1/2 teaspoon salt 
2 bay leaves 
1/2 teaspoon white pepper 
1 teaspoon dried oregano 
1/2 teaspoon black pepper 
2 tablespoons unsalted butter 
1/4 teaspoon cayenne 
1/4 cup chopped onions  
Finely grated zest of 2 lemons 
1/4 cup chopped celery 
Juice of 2 lemons 
1/4 cup chopped green bell pepper 
2 tablespoons soy sauce 
1/4 cup minced garlic 
2 tablespoons white-wine vinegar 
2 tablespoons Jim Goode's BBQ Beef Rub (see recipe) 
1 tablespoon olive oil
1 tablespoon sesame oil 
1/2 teaspoon dry mustard 
1 pound finely chopped bacon 

1. Bring broth, bay leaves and oregano to a boil. Reduce heat to a simmer.

2. Meanwhile, melt the butter in a nonstick skillet over medium-high heat.
Add the onions, celery, green pepper, garlic, Beef Rub, mustard, salt, white
and black pepper, and cayenne. Cook until browned, about 5 to 7 minutes,
then add to broth along with the lemon zest, juice, soy sauce, vinegar and
the oils. Stir to combine. 

3. Cook the bacon in a nonstick skillet until soft. Add the bacon and any
rendered fat to the broth mixture. Continue simmering until the broth is
reduced by a fourth, about 45 minutes to an hour. Adjust the seasonings and
baste away!


Jim Goode's BBQ Beef Rub

Jim's rub, one of many being used all over the country today, enriches not
only beef but also pork and lamb. It's easy to prepare and easy to store:
Once you mix Jim's spices, they'll keep in an airtight jar in your pantry
all summer long.

2 1/2 tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried sweet basil
1 teaspoon ground bay leaves
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon freshly ground black pepper
3/4 teaspoon white pepper
1/8 teaspoon ground cumin
Salt, to taste

1. Prepare the rub: Combine all the ingredients in a small bowl. Store the
mixture in an airtight container for up to four months. There's no need to
refrigerate it.

2. To use the rub, massage it into the meat thoroughly the night before you
plan to grill. Wrap the meat well in plastic wrap and place in the
refrigerator until grilling time, so that the flavors will be absorbed into
the meat.



