Finally, after an insanely dreary last week when it was nothing but rain, clouds and sadness, we are finally experiencing some warm weather today to celebrate the spring season! Let’s hope it stays this week. As we discussed in an earlier article, May is National BBQ Month, and we have found even more mouthwatering recipes for you to divulge, cook up, and showoff to your friends and family at your next big event.
Take a look at the ones we found for you from some of the top destination locations across the country. Enjoy!
Whole-Smoked BBQ Brisket
Executive Chef Caleb Lara of Harbor View Hotel, Martha’s Vineyard
10 lbs beef brisket
1 cup kosher salt
1 cup granulated sugar
Chicken or beef stock
¼ cup Paprika
¼ cup Black pepper
¼ cup Granulated garlic
¼ cup Granulated onion
¼ cup Coriander
¼ cup Aleppo pepper
Apply rub consisting of kosher salt and granulated sugar to brisket and allow to marinate overnight for eight hours.
The next day, rinse the brisket and repeat dry rub.
Sear all sides on the grill and transfer to a 250 degree smoker in a pan.
Pour beef or chicken stock in a shallow layer, about 1 inch from bottom of the pan, and cover brisket with Richard’s Coca Cola Tomatillo BBQ Sauce (recipe follows); reserving some for finished brisket.
Cook brisket for at least six hours or until tender
Richard’s Coca Cola Tomatillo BBQ Sauce
4 Spanish onions, caramelized
20 smashed cloves garlic, sweated
2 cans (114 oz) Heinz tomato ketchup
3 cups molasses
4 quarts Coca Cola
5 lbs. chargrilled and pureed tomatillos (toss with olive oil, salt and pepper)
1 lb. light brown sugar
2 cups red wine vinegar
1 cup smoked paprika
1 cup dried ancho chili powder
3 tbsp. toasted cumin
4 tbsp. cayenne pepper powder
4 tbsp. Coleman’s mustard powder
2 tbsp thyme
Caramelize onions and add sweated garlic. Build sauce by adding all ingredients.
Whisk to combine.
Bring to a simmer to allow flavors to come together.
Apple-Brined Baby Back Ribs
Executive Chef Glenn MacNayr, Sea Crest Beach Hotel, Cape Cod
12 whole racks of baby back ribs
1 gal warm water
1 cup kosher salt
4 cups honey
1 gal cold water
½ gallon dry white wine
1 bunch fresh thyme
15-20 fresh bay leaves
½ cup whole black peppercorns
4 oranges halved and squeezed
6 granny smith apples, sliced
Whisk together warm water, kosher salt and honey
Add all other ingredients in lexan pan
Place 12 whole racks of ribs in solution for 24 hours
6 cups Cajun spice
3 cups brown sugar
1 cup granulated garlic
½ cup ground black pepper
½ cup kosher salt
¼ cup ground yellow mustard
Blend all spices together.
After the 24-hour brine, take the ribs and pat dry with a clean, dry cloth.
Heavily dredge the ribs in the spices by rubbing onto the meat.
Let the rub marinate on the ribs for 24-hours.
2 cups ketchup
1 cup water
½ cup apple cider vinegar
5 tbsps. light brown sugar
5 tbsps. sugar
½ tbsp. fresh ground black pepper
½ tbsp. onion powder
½ tbsp. ground mustard
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
Whisk to combine all ingredients.
Cover ribs with BBQ Sauce, reserving some for finished ribs.
Place ribs in smoker or convection oven and cook for 6 to 8 hours at 250 degrees.
Korean BBQ Boneless Short Rib
Executive Chef Larry LaValley, Palm Beach Marriott Singer Island Beach Resort & Spa
4 each short rib
1 quart veal stock
Marinate the short ribs overnight in the Korean BBQ Marinade (recipe to follow)
In a braising pot, sear the short ribs and add both the marinade and stock.
Simmer for three hours until fork tender.
Remove short ribs and cool.
Reduce sauce slightly for a nice consistency.
When ready to serve, place the cooled short rib on the grill and char on all sides slightly.
Serve with sauce.
Korean BBQ Marinade
1 cup soy sauce
½ cup honey
¼ cup garlic, minced
1/8 cup ginger, minced
½ each Asian pear juice
4 each scallions minced
2 tbsps. sesame oil
2 tsp black pepper
Combine all ingredients