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Thursday, December 14, 2006

Any Type Of BBQ...


This works on any type of Barbeque, Beef or Pork Ribs, Brisket, Tenderloin, or Chicken. On the Grill, Rotisserie, or even in the Oven. This is a simple proven method and has won numerous awards.

YOU WILL NEED:

2 to 3 lbs of Meat (Ribs, Brisket, or what have you)
1 - cup of Jack Daniel’s
1 - cup of Lea & Perrins Worcestershire Sauce
1 - Bottle any type of cheap yellow Mustard
½ - cup Cain’s Seasoning Salt
½ - cup Cain’s BBQ Spice (Not BBQ Seasoning)
2 - Tbs Ground Cayenne Pepper (Less if you are a Wuss)

DIRECTIONS: Image Hosted by ImageShack.us

Mix Jack Daniel’s and Lea & Perrins together and set aside. Mix Seasoning Salt, BBQ Spice, and Cayenne together (The Rub) Rinse meat off with cold water and pat dry. Brush Meat with Mustard, coating completely. Sprinkle the meat with The Rub, use hands and actually rub it in. (Wash hands)
If cooking outdoors on a Grill or Smoker try to keep the temperature of the Grill around 350 degrees (The same for in a conventional oven) Cook for about 45 minutes to an hour and 15 minutes, turning once. Remove from Grill. Loosely cover with Heavy Duty Aluminum Foil. Before completely covered pour a generous amount of the JD & L&P over the meat (with brisket you may want to do this 3 or 4 times while cooking) Cover and return to the grill, let the temperature drop down To around 250 degrees and continue cooking until meat reaches the desired temperature, anywhere from 1 to 2 hours (Brisket will take much longer, about 4 to 5 hours). Using a meat thermometer in the thickest portion of the meat, Beef Brisket 130 to 135, Pork Tenderloin 140, Chicken 155 to 165. Ribs just until meat comes off the bone with little effort. Remove from heat and let stand covered for about 20 minutes before serving. You can Let the chicken stand longer if you desire. On a Charcoal Grill I like to use Kingsford Original Charcoal Briquets . On a Smoker (which I prefer) I like to use Hickory or Pecan, Apple Wood works well also. On a gas Grill or in a Conventional Oven it still works pretty Damn good but you might not win any awards. All times and temperature may vary depending on your Grill, Oven, or preference. Peace and Good Eating.

(Sorry I've been neglecting the Blog lately, I've been preoccupied)

2 Comments:

Anonymous Chef Babs said...

Now, that's what I'm talkin' 'bout. Some good eatin' and my mouth is screaming for it. I have some ribs in the freezer I just may have to break out tonight. Thanks Chuck!

12:12 PM  
Blogger Babsbitchin said...

This is a test!!

2:54 PM  

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