RECIPES COMPILED BY DAVE ANDREWS

Carolina Barbecue
Ingredients:
5- pound Boston Butt roast
2 teaspoons vegetable oil
1 1/2 cups water
1 can (8 oz.) tomato sauce
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup brown sugar
Salt and pepper, to taste
1 teaspoon celery seeds
1 teaspoon chili powder
Dash hot pepper sauce
Instructions: Randomly pierce the surface of the roast with a sharp knife. In a Dutch oven, brown roast on all sides in hot oil. In a mixing bowl, combine remaining ingredients and mix well. Pour sauce over roast and bring to a boil. Reduce heat, cover and simmer 2 hours or until pork is fork-tender. Baste roast with sauce during cooking time. Slice or chop to serve.

Spicy Pork Steaks
2 pounds pork steaks
***DRY SPICE RUB***
1 teaspoon garlic powder
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1 tablespoon paprika
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon salt
Combine dry spice rub ingredients and coat both sides of meat with barbeque seasoning. Let stand at least 30 minutes before cooking. Grill over medium coals (225) for about 15 minutes per side, depending on thickness. Sprinkle on additional barbeque seasoning after turning meat.

Mustard Glazed Pork Ribs
6 pounds pork ribs vegetable oil
***Mustard Rub***
1/2 cup spicy brown mustard
2 tablespoons dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
***Honey Mustard Glaze***
1 tablespoon spicy brown mustard
3 tablespoons honey
1/4 teaspoon cayenne
One day in advance- coat ribs lightly with oil and apply rub. Refrigerate overnight (12-16 hours). Next day smoke ribs at 200-220F for 4-5 hours. Apply glaze 20 minutes before removing from pit.

Grilled Pork Chops With BBQ Baked Beans
4 Center-cut porterhouse pork chops; (2-inches thick ea.)
1 BBQ baked beans;
*** DRY RUB ***
1 teaspoon sage
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
For the dry rub, combine all ingredients, and mix well. Rub pork chops with dry rub and grill for 10 minutes on each side or until done. Serve with BBQ Baked Beans.

Barbecued Pork Loin With Grilled Onions
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dry oregano crushed
1 clove garlic minced
1 1/2 pounds lean pork tenderloins
1 large sweet onion
olive oil cooking spray
Combine chili powder, cumin, salt, oregano and garlic in small mixing bowl. sprinkle spice mixture over meat, pressing into surface. Arrange coals for indirect cooking. Place meat on grill, cover and grill for 30 to 45 minutes until thermometer registers 160F. Spray onion slices with olive oil cooking spray and place on the grill rack over coals last 10 to 15 minutes of grilling time. Slice pork and serve pork and grilled onions.

BBQ Pork Roast
3 pounds pork; center cut loin
1 tablespoon sage
1 teaspoon allspice
1 teaspoon coriander
1 teaspoon nutmeg
8 peppercorns
1 tablespoon season salt
1 cup applesauce
1/2 cup brown sugar
Combine sage, allspice, coriander, nutmeg, peppercorns and season salt in food processor. Pulse until spices are combined. Pat dry pork roast and press spices on fat cap of roast. Roast in dome BBQ grill until 160F. internal temperature with indirect roasting. This can be done with a pan directly under the roast and coals placed on either side of pan. Roasting time should be about 90 minutes. During the last 30 minutes of roasting, combine applesauce and brown sugar and coat top of roast. Continue roasting until internal temperature is 170F. Apply applesauce mixture until all is used. Remove roast from grill and let set for 15 minutes before carving.

World Championship Barbequed Ribs
5 pounds pork loin back ribs
***DRY RUB***
4 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons pepper black
2 teaspoons pepper white
2 teaspoons pepper red
***BARBEQUE SAUCE***
6 tablespoons salt
6 tablespoons pepper, black
6 tablespoons chili powder
4 cups ketchup
4 cups vinegar, white
4 cups water
1 each onion, large, yellow, diced
1/2 cup molasses, sorghum Barbeque Sauce:
Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use. (If you are like me, not much chance of this happening, but it is a nice touch to the recipe - CWS) Dry Rub: Mix ingredients together thoroughly. Preparation: Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230F) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230F in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side.

Shake 'n' Smoke Ribs
***DRY RUB***
2/3 cup dark brown sugar; packed
1/4 cup paprika
2 tablespoons garlic powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon white pepper
2 teaspoons coriander; ground
1 teaspoon salt
***THE MOP***
1 tablespoon butter
1 each medium onion; grated
8 each cloves garlic; minced
1 each 12 oz can tomato paste
1 cup red wine vinegar
1/2 cup water
1/2 cup molasses
1/2 cup packed dark brown sugar
3 tablespoons Worcestershire sauce
3 tablespoons chili powder
1 tablespoon dry mustard
These instructions are for beginning smoke/cooker enthusiasts. It should work equally well in the Brinkmann type of water/cookers as well as most other cookers. The main requirement is the ability to maintain the cooking chamber temperature between 180 and 250F and the cooker must have a water pan to maintain the humidity close to 100%. Add all of the ingredients for the rub into a Ziploc bag and mix thoroughly. Add the ribs, shake thoroughly to ensure complete covering of the ribs and store in the refrigerator overnight. About 5 1/2 - 6 hours before you plan on serving the ribs, fire up the smoker and make the sauce. To make the sauce, sauté the onion and garlic in a little oil until golden brown. Then add the remaining ingredients and stir frequently until everything is totally dissolved. Cook on simmer for about 30 minutes. Once the cooker has settle down to a good bed of coals, place the ribs on the grill over a pan of cold water. Let smoke, covered and undisturbed for about 2 hours. At that point, open the smoker lid and basted the ribs well with the mop, taking this opportunity to check the coals in the fire pan and the liquid level in the water pan. Replenish as needed, adding wet wood for plenty of smoke as well. Cook the ribs for 3 hours more, turning and basting them after 1 hour and again after 2 hours. As always in smoke cooking, precise timing is not terribly important here. Just keep the smoke up and the temperature between 180 and 240F and be liberal with your mopping. By the end of their 5 hours on the grill, the ribs will have long since reached the required internal temperature of 185 for fresh pork, but you can't overdo ribs by smoking, and the long, slow cooking will have rendered them tender to a tee. About 10 minutes before you are ready to serve the ribs, treat them to a final mop, letting it set to a tantalizingly rich glaze over what may be the most succulent ribs you've ever tasted. For finger-licking aficionados, provide yet more hot mop sauce served up in dipping bowls.


Coca-Cola Ribs
4 pounds pork ribs
3 cups Coca-Cola or Dr Pepper
3 cups ketchup
1 cup packed dark brown sugar
6 tablespoons chili powder
4 tablespoons ground black pepper
2 tablespoons dry mustard
1 tablespoon ground cinnamon
Transfer the ribs to a large non-reactive glass or ceramic dish pour 2 cups of Coca-Cola or Dr Pepper over them. Reserve the third cup of the soda for a sauce to be made later. Let the ribs marinate, tightly covered with plastic wrap and refrigerated, overnight. About 6 1/2 hours before you plan to serve the ribs, start a fire in your smoke/cooker and begin heating a quantity of coals. Then turn your attention to the sauce. Pour the remaining 1 cup of soda into a blender or food processor and measure in the catsup, brown sugar, chili powder, pepper, dry mustard, and cinnamon. Mix until smooth and well blended. No need to cook this one, as least for now. Add some well-soaked aromatic wood such as hickory or mesquite to the glowing coals in your cooker. Set a pan filled with hot water in place, and smoke cook the ribs, covered at 220 to 240F. for about 3 hours. After this initial smoking, turn the ribs, slather them with the sauce, check the supply of wood and water in their respective pans, and continue cooking for another 3 hours, this time turning the ribs every 30 minutes and mopping them with sauce each time they're turned. By the end of the 3 hours, they should have long since reached the internal temperature of 160 to 170F recommended for pork. After the last basting of the ribs, tote the remaining sauce inside and simmer in a medium-size saucepan over low heat until quite thick. Serve the gloriously gooey sauce in dipping bowls with the finished ribs.


BBQ Pasties
4frozen pie shells; thawed
1 1/4 pounds pulled pork
4 medium potatoes; diced
1 large onion; chopped
1 carrot diced
1/2 tablespoon sage
1/2 tablespoon thyme salt and pepper
Mix all ingredients and put 1/4 in each pie shell. Fold the pastry over the filling to make half-moon shaped pies. Seal the edges and cut a couple of small slits on the top. Bake on a cookie sheet at 375F for 30 to 35 minutes, then reduce heat to 350F and bake 15 more minutes. I just replaced the meat in the pasty recipe with pulled pork. It gave it a nice smokiness and with the BBQ sauce, it was great. I like flaky crusts and hate rolling pastry dough, so I use frozen pie shells. I get one pasty out of each shell. This makes 4 pasties. Serve with BBQ sauce and a beer.

Chipotle Pork Tenderloin
1/4 cup olive oil
1/4 cup Apple Cider Vinegar
1/4 cup Chipotle sauce
1 clove garlic; (pureed or very -- finely chopped)
1/8 teaspoon or Salt & Pepper
1 Pork tenderloin
1) Mix all ingredients except for tenderloin
2) Place tenderloin on sheet of aluminum foil and cover with marinade. Wrap up tenderloin and place in fridge for 20-30 min
3) Remove from foil and sear on all sides over medium coals--reserve marinade and foil
4)Place loin back in foil with remaining marinade and cook using "weber indirect method" until done (about 175 internal) *Some folks might disagree with the use of foil, I just can't seem to find another way to keep such a lean piece of meat juicy.
5) Let meat rest 10 min before slicing, cover with remaining marinade after plating.


Boneless Pork Loin
1 boneless pork loin
9 cloves garlic
1/4 cup soy sauce
1/4 cup lime juice
4 crushed chile peppers
1/2 cup olive oil
Throw the marinade ingredients into a food processor, garlic and soy first, until mixed then add the rest. Marinate at least overnight, then fire up the grill using the indirect method. Put two or three large chunks of Hickory on the coals when they are ready. For an ~4 lb. pork loin it will take ~ 3 - 4 hours, adding charcoal and hickory as needed.


Barbecued Pork Loin With Grilled Onions
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dry oregano; crushed
1 clove garlic; minced
1 1/2 pounds lean pork tenderloins
1 large sweet onion
olive oil cooking spray
Combine chili powder, cumin, salt, oregano and garlic in small mixing bowl. sprinkle spice mixture over meat, pressing into surface. Arrange coals for indirect cooking. Place meat on grill, cover and grill for 30 to 45 minutes until thermometer registers 160F. Spray onion slices with olive oil cooking spray and place on the grill rack over coals last 10 to 15 minutes of grilling time. Slice pork and serve pork and grilled onions with Corn and Black Bean Salsa.

COOKING OF RIBS
Thaw and inspect ribs - If top of slab is showing any bone (a shiner) notify manager. These ribs are not to be served. Remove membrane.
Combine:
4 Lbs. Brown Sugar
1 Cup Black Pepper
1 Cup Seasoning Salt
1/2 CUP Paprika
Cook for three(3) hours at 225°. (Load fire box with two(2) logs) Load ribs on full size sheet pan single layer (do not stack). Wrap tray in film wrap. Load into warming cabinet for serving. SERVING OF RIBS Cut slab in half for order of ribs. If wet ribs-brush BBQ sauce on top (do not dip). Sauce should not be the dominate flavor but an enhancer. If dry ribs-sprinkle BBQ spice over entire top of rib. Juice from rib will absorb first coat. Apply again until rib has a dry appearance. Given to me on one of my trips to Memphis by a kind employee.

COOKING OF SHOULDER / SERVING OF SHOULDER
Combine:
2 Cups Seasoning Salt
2 Cups Granulated Garlic
2 Cups Black Pepper Rub shoulders
- Refrigerate 24 hours before cooking. Place shoulders on pit (three(3) logs in smoke box). Skin side should be down. Cook for twelve(12) hours at Z25°. SERVING OF SHOULDER Cool shoulder for 30 minutes. Remove skin and all exterior fat. Pull meat (never/never/never/ never chop our meat!) Given to me on one of my trips to Memphis by a kind employee

Orange-Honey Barbecued Ribs
Ingredients:
3 pounds country-style ribs
1 12-oz. bottle chili sauce
1/2 cup chopped onion
1/3 cup honey
1/4 cup butter or margarine
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 teaspoon grated orange rind
Instructions:
Place ribs on rack of broiler pan. Cover with foil. Roast at 350 degrees F. for 1 hour. Meanwhile, combine chili sauce, onion, honey, butter, garlic, salt and hot pepper sauce in saucepan. Bring to a boil. Cover; simmer 30 minutes. Stir in orange rind. Set aside. Remove foil; pour off drippings. Brush sauce on ribs; roast uncovered 30 minutes. Brush with sauce again. Roast 20-30 minutes longer or until ribs are very tender. Serve any remaining sauce with ribs.

Cowboy Barbecued Ribs
Ingredients:
5 pounds pork spareribs
1 cup water
1/3 cup butter or margarine
2 tablespoons fresh lemon juice
1/4 cup dry mustard
1/4 cup chili powder
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspon cayenne pepper
Instructions:
Place spareribs on broiler pan. Cover with foil. Roast at 400 degrees F. for 1 1/2 hours. Meanwhile, combine remaining ingredients in medium saucepan; mix well. Bring to a boil. Reduce heat; simmer for 30 minutes. Brush sauce on ribs. Broil 5 inches from heat for 7-10 minutes on each side. Serve ribs with additional sauce.

Brew 'n Barbecue
Ingredients:
3- pound boneless pork loin
1 12-ounce can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup cooking oil
1-2 tablespoons chili powder
2 cloves garlic, minced
Instructions:
Place pork loin in a large shallow glass or enamel dish. In a medium bowl, stir together remaining ingredients; pour over pork. Cover and refrigerate overnight, turning occasionally. Remove pork from marinade. Place over drip pan on grill; grill, covered, with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155 degrees F., about 1 hour. Let rest 10 minutes before slicing thinly to serve.

BBQ Pork Tenderloin
1 pork tenderloin
Dry Rub
2 tbsp. curry powder salt and pepper
2 cloves of finely chopped garlic Marinade
3 tbsp. Soya Sauce
4 tbsp. Olive oil
1 tbsp chopped ginger
Rub the pork with the dry rub and place in the marinade overnight. Heat BBQ to 350 degree (medium) and grill tenderloin for 10 minutes on each side.Let your pork rest for 10 minutes before you cut it!


Pepsi Baby Back Ribs
3 Ibs. Baby Back Ribs
3 12 ounces cans of Pepsi
3 tablespoons Garlic Powder
3 tablespoons Soya Sauce
Cut ribs into single servings and place into large disposable foil pan. Mix remaining ingredients together in a mixing bowl. Pour mixture onto ribs in pan. Simmer on barbecue over low heat with barbecue cover closed. Occasionally stir ribs and mixture with wooden spoon. When most of the mixture is gone the ribs are ready to eat. The meat will be tender and fall off the bones. Cut on half and serve with greens.