Is it barbeque or grill, that is the question? Well the answer depends greatly on what you are doing. If you are cooking directly over coals, wood or gas at a high temperature you are grilling. If you are cooking with indirect heat from coals, wood or gas and the temperature is low you are barbequing. Whether you spell it "barbeque", or "barbecue", or "BBQ", or "bar-b-q", it is delicious. Not only is it delicious it is one of the most popular methods of outdoor cooking in the world.
If you stop and think about barbeque as a cooking method humans have been cooking this way since there were humans. Cooking over an open fire was the very first cooking method.
When I think about barbecue I think about low temperature cooking for long periods, typically 250° F or less. When I am grilling I'm using temperatures that are 500° F and higher.
Tear or cut apart the pasilla chilies. Discard the seeds and stems. Using tongs, toast the chilies over a burner until they become aromatic, about a minute or so. Next, add the chili pieces to a small saucepan.
Add just enough water to barely cover the toasted chilies. Bring to a full boil, remove from heat, and let steep until fully re-hydrated.
The main ingredients for my barbecue sauce recipes: vinegar, spices, onion, garlic, chilies, and quick ketchup.
Mix together the vinegars, cloves, allspice and coriander in a large pot.
Saute the onion and garlic in the olive oil until the onion is soft and translucent.
Add the brown sugar and stir in the molasses. Return to a
low bubble and combine with the vinegar mixture.
Add the pureed chilies, quick ketchup , and the Worcestershire sauce.
When the sauce is finished and strained it should look this way.
For the Barbecue Sauce
Tear or cut apart the pasilla chilies. Discard the seeds and stems.
Using tongs, toast the chilies over a burner until they become aromatic,
about a minute or so. Alternatively you can arrange the chili pieces on a sheet pan and toast in a 275° F oven until they become aromatic, about 20 to 30 minutes.
Next, Place the pasilla chilies in a small sauce pan and add enough water to just cover. Place a lid on top and bring to a boil. Remove from heat and allow to thoroughly re-hydrate, about 20 to 30 minutes.
Meanwhile, prepare the quick ketchup by combining all the ketchup ingredients in the bowl of a blender and pureeing until the sugar dissolves.
Remove chilies to the bowl of a blender. Add the chipotle
chilies and adobo sauce and puree together. If the chilies are too
thick to puree add just enough of the chile soaking water to loosen the
blades of the blender. Set aside.
Mix together the vinegars and the cloves, allspice and coriander in a large pot. Over medium heat reduce the mixture by half.
Meanwhile, saute the onion and garlic in the olive oil until the onion is soft and translucent. Add the brown sugar and stir in the molasses. Return to a low bubble and combine with the vinegar mixture. Add the pureed chilies, tomato mixture, and the Worcestershire sauce.
Cook over low to medium heat for about an hour. Season to taste with the kosher salt. Strain through a medium mesh strainer. Refrigerate until ready to use. If you aren't planning to use the sauce right away, it will keep for months in the freezer.
Mise en place for pork rub.
Combine all the ingredients and mix well.
I use this specific rub for barbecue pork ribs. You can call it pork rub, dry rub seasoning, or barbecue seasoning, whichever name you prefer, it is an absolutely delicious rub that imparts a spicy smoky clove taste that is nicely balanced with the sweetness of the sugars.
Combine all the ingredients and mix well. Set aside until ready to use.
Tags: barbecue sauce recipes, meat rubs, pork rub, dry rub seasoning, barbecue seasoning