Post Your Unique Regional BBQ Recipes

[PBinWA]

On another thread I found this recipe for cabbage posted by DAP:

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Here's a a grilling idea i recently came across that worked out incredibly.

Try this: get yourself one nice big plump head of good cabbage. Flip it over on its head so the stalk is pointin upwards.

Get a knife, and cut out the stalk going about 2/3rds of the way into the cabbage ball - goal is to make a nice narrow but cone shaped deep pit.

Now, and this part you can get inventive with, take some butter (or margarine, but butter is just as good for ya), and some ice and put it into the cavity. If ya like, add some garlic, shallots or chopped onions, salt pepper of course, all into the cavity of the cabbage.

Now wrap that baby into a foil tent locked up nice. Cook it for about 50 minutes on the grill (or in the oven). It will steam and roast, and caramelize. They take a while, but if you like cabbage, this is absolutely delicious.

Next time, you can get inventive about what you add to the cavity: bacon strips chopped up, goat cheese, paramsean cheese, pine nuts, spices, the discerning pallate is the limit.

If ya like cabbage, you'll love this and it's just plain fun to cook it outdoors on the grill.
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An Wroughtn_harv mentioned it could be done with an Sweet Onion too:

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That's an old cajun trick.

They take a head of cabbage, cut the core out, fill the cavity with butter and brown sugar with spices, wrap it in foil, cook it until the good lawd's done blessing it.

If you like that you'll love a large sweet onion done the same way. Here in the tejas we use what we call ten fifteens. That's a big old onion sweeter'n your momma's hug. )</font>

What other good recipes do you all have? Once I get my new grill I'm gonna need some good ideas to test with! (Although I can eat grilled cheese burgers for ever.)

 

[jeffinsgf]

Until we moved to Springfield, I had never heard of a beef cut called the "Tri-tip". They are a specialty of our local meat market, which sells hundreds of them every weekend. It is cooked somewhat like a brisket, though for not as long. Season the tri-tip heavily with a good general purpose seasoning mix. My favorite is from the New Orleans School of Cooking. It is called, "Joe's Stuff". Harter House (my meat market) uses something called "Pappy's". I am sure you all have something similar -- least common denomintor is Lawry's Seasoned Salt -- but try to find something a bit more original. The tri-tip will have a heavy layer of fat on one side. Get your fire good and hot, then put the tri-tip on the grill fat side down for about 4 minutes. Watch it closely and move it around so the flames don't get too carried away. Now, flip to the lean side for about 6 minutes. Sometimes the tri-tip will be almost triangular in shape, so do both of the lean sides until you have most of the whole roast browned on all sides. Now, remove the tri-tip and the grill and sprinkle soaked hickory chips on the fire, close down the dampers, replace the grill, make sure the fat side is up and cover. Hold the temperature at 275 to 300 for about an hour for a 2-1/2 pound tri-tip. Enjoy your favorite adult beverage while waiting. Then slice thin, cover with BBQ sauce (please, not a sugary one) and enjoy. If there are two of you, dinner will be delightful, and the sandwiches from the leftovers at lunch the next day are just as good.

 

[PineRidge]

Lived in a tri-plex apartment for just over 5 years. A neighbor happened to be a cook and made the best ribs and chicken that anyone has ever tasted. No one could get the BBQ sauce recipe from him.

This old boy liked to tip a few so one night I proceeded to mix up a big batch of butt-kicking Bloody Mary's. I kept mixing them for him and each one got a little stronger than the last. /forums/images/graemlins/blush.gif

At one point in time that same evening he came to me for another Bloody Mary and I told him that I would be glad to make him another if he would share his recipe with me.

He called out the ingredients as I wrote them down. The following recipe can be used on chicken as well as ribs and I have tasted none finer. He claimed the secret ingredient was the blueberry pancake syrup.
<ul type="square">
[*]The base of this sauce is made from two 16 ounce bottles of Open Pit sauce (original flavor only)
[*]2 ounces teriyaki sauce
[*]2 ounces worcestershire sauce
[*]2 ounces mustard (regular type)
[*]2 ounces soy sauce
[*]4 ounces blueberry pancake syrup
[*]3 tablespoons black pepper
[*]3 tablespoons minced garlic
[*]4 tablespoons Cajun powder or hot sauce (more if you like spicy)
[*]2 ounces red wine (not cooking wine) drink a little of the wine also while cooking.
[/list]
Mix all the ingredients together in a large bowl and set aside or refrigerate for later use. We slightly pre-cook our ribs or chicken in the microwave. We then transfer the meat to the grill and cook on low. Baste with the sauce that you have already made. As the meat nears completely cooked turn up the heat and keep turning it on the grill. Each piece of chicken or rib should be slightly burnt. The sugar in the sauce will take on a unique flavor if this is accomplished.

Extra sauce may be kept up to 3 weeks if you do not cross contaminate it by dipping a brush in the bowl. We normally pour what we need out of the original bowl and refrigerate the rest.

You will love this BBQ sauce. Don't give the recipe away unless someone offers you a bunch of of Bloody Mary's! /forums/images/graemlins/grin.gif

 

[RobertN]

That's funny! Seems they're scarce in the north-east too. We were back(Ct.) there a few years ago staying with friends, in late September. Went into a big store, and asked for a tri-tip. They didn't have them; it was a special order kinda thing. Store said it is usually ground for burger... Was odd to me too, that they had a grilling season out there, and we were at the very end of it. Out here we grill year round.

Out here they popular, have been for as long as I can remember.

I marinade in a big zip-lock. I use a little soy sauce, balsamic vinegar, worcestshire sauce, gound pepper and garlic powder. I find you have to be careful on the salty stuff, as this cut of meat really absorbs it a lot.

I grill it similar to what you mention. I usually leave off any sauces in the end though. It is so tasty and tender that it does not need sauce on top.

 

[Poppa]

If you are going to do a tri-tip then do yourself a favor and get some...or mix some if you are up to the task...good Santa Maria Seasoning. It will teach you how to eat until you hurt.


Mike

 

[jeffinsgf]

</font><font color="blue" class="small">( ...I grill it similar to what you mention. I usually leave off any sauces in the end though. It is so tasty and tender that it does not need sauce on top. )</font>

I go back and forth on the sauce. Sometimes we eat it straight from the grill and sometimes I use a little Gates (Kansas City's REAL barbecue sauce -- Masterpiece is considered a joke by anyone who lives for more than 6 months in KC). The sandwiches are fantastic with a generous splash of Gates.

 

[Jagmandave]

I like Gates, but I'm also really fond of Jack Stack too.

May I help You!

 

[jeffinsgf]

Jack Stack is great there. But, I'm talking sauce. Gates sauce is my favorite. I like Arthur Bryant's sauce, but only at their place. It always seems to taste different when I buy a bottle and put it on my cooking.