Let's Get Started...

It is truly amazing how many folk think recipes are divinely inspired holy scripture, cut-in-stone, not to be deviated from without infinite suffering. Actually, that is not even close to the truth. A written recipe is the best estimate of what went into something that turned out pretty good for the way it was done, at that time, with the ingredients used. Recipes are created to be tinkered with.

The exception is if you are a "Kraft" and have a resident genius creating a fool-proof concoction that can be accurately reproduced in tons per day. But, that is a formula, not a recipe.

But, a little warning here: If you can't really taste, stick with written recipes until you awaken your palate and nose and become familiar, intimate even, with fresh herbs and spices. We have differing talents in varying degrees. Those who hone their nose and palate to be able to taste a sauce or a dish and divine its constituents are better equipped to conceive of a final taste/texture and create it from scratch. But, muddling through works for most of us.

Recipes have a simple structure:
     1. The main ingredient(s), meat, seafood, etc.
     2. Supporting cast of vegetables, stock, etc.
     3. Seasonings.
     4. Preparation and the cooking technique.
     5. Finishing or final sauces.
     6. Presentation.

Each of these may vary from the simple to the ridiculously complex. Let us concern ourselves with the simpler.

You may find a recipe that you really like, except, “What if I substitute fresh celery for celery seed?” Or, “Suppose I add a little more lemon zest or ground cayenne?” Lightening will not strike if you use 1/2 tsp. of ground cloves instead of 1/4 tsp, because you know that yours has been on the shelf for two years and probably has less than 20% of its original strength. Recipes are a beginning which, by the way, are not copyrighted. Experimentation with or deviation from a known recipe is a good way to begin. As you grow more confident, you can roll your own.

My recipes are usually created to use whatever is fresh. Initially, I review the available inventory or say, “Hmmm. What would be good for tonight.” which then generates a review of the available. This follows into, “Which of the meats or sea foods, vegetables, pastas, grains available on site perks my interest.” The next question is, “What style?” Italian, Chinese, Tex-Mex, Southwestern, Southern, Greek, Cajun, Indian, Thai, French?" And "should it be cooked on a grill on inside?” So you narrow down the field to a couple of possibilities that interest your palate at the moment.

Suppose you have several egg plants fresh from the garden, plenty of tomatoes and a good supply of mild to hot chiles and a pile of zucchinis . Egg plant and tomatoes suggest an Italian treatment. Chiles offer a wild card, you can go torrid Italian or veer to the Southwest. Okay, supposing you don't intend this to be vegetarian, what will be the main ingredient. Hmm, if you break out some crab meat or shrimp, you can go Mediterranean. But, if you saute up some ground beef, you are back in the Southwest direction. Or, if you decide, to make the veggies a side dish, there is always Middle Eastern egg plant, tomatoes, zucchinis with garlic and onions for an excellent accompaniment.

What to do? Time for research.

Choose four or five of your tried and true cook books, pick up a drink and settle into your chair for some research. Read several recipes that use some or all of the ingredients on hand, mark the pages and move to the next book. Absorb the pros and cons of each recipe. But beware. Look askance at and ask yourself if you can trust any recipe calling for:

Sea salt. All salt is sea salt. Salt from pristine ancient sea beds can be had without any additives for less than $.25 per lb. Faddish salt gleaned from evaporating current polluted sea water can cost up to $10.00 per lb.

Chile powder. Whose chile powder? There are at least 2000 different ones on the market and they vary widely in ingredients and intensity of heat.

Chilies. Pray which one? There are thousands and they range from the heatless bell to the super-heated Habanero.

Dried parsley. It bears no relation to fresh.

Fresh cilantro, substituting anything for. There is no substitute.

Cumin, substituting anything for. There is no substitute.

1/16th teaspoon of anything.

Scallions, which are green (immature) onions for Shallots (a distinct member of the allium family).

Monosodium glutamate which adds sodium, 13% of the population is allergic to and the recipe writer doesn't know how to make the food tender and tasty otherwise.

Liquid smoke, a fugitive from the hazardous waste dump.

Cans of “Cream of Something Soup.”

“Caramelizing” fixations

Consider the preparation method, time and seasonings required. Then narrow down to the favorites or the ones with most potential, have a drink, review and cogitate. Begin to see, taste and smell the vision that is forming in your mind. Keep working until you begin to drool, then get up and get after it. Pursue the taste and texture in the palate of your mind.

Decide your direction. Collect up the ingredients and begin preparation. Be aware of the deviations from the one or two recipes that you are using as a beginning point. Hey! This may be a masterpiece and you want to be able to reproduce it. You may want to make a note or two.

Have Fun,
Smoky
(c) 2002, C. Clark “Smoky” Hale

Smoky's Book is available HERE

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The Great American Barbecue Instruction Book

The first printing of TGAB&GM is almost sold out and the hard copy version is already sold out. The first printing of any book is the most valuable. Smoky's first book, The Great American Barbecue Instruction Book brings $50+ on eBay. This is your best and maybe last chance to get a copy of the first run of TGAB&GM. LINK: Act now while the supply lasts.

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Start early...cook thoroughly: Cook your steaks medium rare if you like. But when engaging in the primitive sport of barbecuing, cook your brisket, pork shoulder, ribs and other similar cuts of meat thoroughly. As In Well Done. The flavor sinks in and the taste only gets better!

To keep your meat moist while barbecuing: Use a baste containing butter or oil along with your other spices. The oil in the baste will mostly drip off leaving a moist, flavorful morsel.

Dry vs. Wet Ribs: This is a matter of preference. Dry rubs have the basic dry rub applied before cooking. 1/2 the way through cooking, basting occurs until almost finished. The ribs are removed, allowed to cool about 10 minutes and then served. The finish is "dry". Wet ribs are cooked in the same maner, but about 20 to 30 minutes before taking them off the pit (and the temperature has cooled a bit (below 160° or so) a barbecue sauce complementing the existing flavors is added to the meat. Again, when the ribs are done, they are removed for 10 minutes before serving.

Saisir le Gril: Translated: Seize the Grill. That is what most meats do and then real panic sets in. To alleviate the problem, allow the grill (cooking surface) to become just as hot as possible. Place the meat on the hot grill and allow to cook. The meat will first saisir le gril but when ready can be easily lifted from the grates for turning. If you have to pull the meat apart to turn it, then you either did not get it hot enough or you did not wait for the meat to release. This is fact. Try it once and cook "right" for a lifetime

The Recipe

Pulled Pork Sandwiches

If you wish you lived in the southeast or Eastern North Carolina where "pulled pork" reigns over all other forms of sandwiches and have not been able to duplicate that delicious taste, then listen up...here is your meal plan!

Prepare the following rub for a 6-7 pound pork (Boston) butt:
       1 1/2 Tbs lemon pepper
       1 1/2 Tbs fresh ground black pepper
       1 Tbs onion powder
       1 Tbs garlic powder
       1 Tbs ground basil
       1 Tbs red pepper
       2 tsp paprika
       1 tsp bay leaf, ground

Combine all ingredients thoroughly and apply to pork. Cook in indirect heat until internal temperature reaches 180 degrees and hold there for several hours. When finished, remove from heat and allow to cool 20 minutes. While during the cooking process, combine the following ingredients and place in the refrigerator:
       2 cups of cabbage, chopped
       1/2 cup onion, minced fine
       2 Tbs mustard, yellow
       1 1/2 Tbs vinegar, white
       3/4 tsp sugar
       1/2 tsp black pepper, ground
       1/4 tsp salt

Shred the pork finely with Bear Paws (or large forks) and add your favorite barbecue sauce. Place the pork on a bun, top with the slaw and cover with the top of the bun. Place teeth on bun, bite down and enjoy the flavors! You'll be back for more!

More great recipes @ http://www.barbecuen.com/

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Frequently Asked Questions

Some really great questions from our readers

Our buddy Leo was wondering about injecting his butts....

Smoky

I was wondering about injecting a Boston butt. A buddy of mine who has done well in competitions uses a brine solution (but he won't tell me exactly what's in it). Another guy I know uses apple juice. What's your opinion on these techniques?

Thanks,
Leo Kearns

Hi Leo,

My opinion is that the guys are injecting pork butts are fooling nobody but themselves. The meat does not retain enough of the fluid to make much difference. And if it does, it makes a strong taste at that point in contrast to the meat around it. To be effective you would have to make MANY, MANY injections of a small amount.

In all of the judging I have done, I have NEVER had a piece of pork butt that benefited from injection.

But, so that you can learn for yourself, here is the best way:

• Mix 1 T. salt
• 2 t. each garlic and onion powder
• 1 t. each ground bay
• ground thyme
• fresh ground black pepper
• and pour into 1 C. apple juice.