Red, white and ’cue

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Red, white and ’cue

Styles and tastes may vary, but barbecue is all-American
Kevin McDevitt, manager of Serious Texas Bar-B-Q on North Main Avenue, places ribs in a digitally controlled smoker oven set at low temperature. Once meat is seasoned, it can be in the oven for six to 12 hours, depending on the recipe. “Low” and “slow” are the words experts use when advising cooks how to achieve maximum flavor and tenderness from backyard barbecue.
Jessi Wymore, of Serious Texas Bar-B-Q, coats pork ribs before they go into the oven. Dry rubs always include salt and sugar, plus the desired combination of seasonings.
A pulled pork sandwich and baked beans are ready to be eaten at T’s Smokehouse & Grill. Barbecued, slow-cooked pork is kept intact and pulled immediately upon order, rather than prepared in advance, to maintain juiciness and color.
Jessi Wymore of Serious Texas Bar-B-Q coats pork ribs with the restaurant’s special rub before cooking. All less-marbled meats benefit from seasoned rubs because the combination of ingredients breaks down protein to tenderize the meat.
Whiskey Barbecue Sauce

Note: This recipe won first place at the 2013 Men Who Grill fundraiser for the Women’s Resource Center.
Yield: About 3 cups
Ingredients:
1 cup whiskey (Jack Daniel’s works just fine)
1 cup ketchup
½ cup dark brown sugar
¼ cup vinegar
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
3 cloves minced garlic
½ teaspoon dry mustard
Sea salt and pepper to taste
Method:
Combine all ingredients. Serve as a condiment with pork or beef.
Recipe courtesy of Russ Smith, Keller Williams Realty.

Kansas City Barbecue Rub

Ingredients:
1 cup sugar
¼ cup Lawry’s seasoned salt
¼ cup garlic salt
¼ cup celery salt
¼ cup onion salt
½ cup paprika
3 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon lemon pepper
2 teaspoons ground sage
1 teaspoon dry mustard
½ teaspoon ground thyme
½ teaspoon cayenne pepper
Method:
Mix all ingredients together and store in a closed container in a cool location. Sprinkle it on the night before cooking or just before cooking.
Recipe courtesy of Bob Pfeiffer. Adapted from Sauveur magazine.

Bob’s Basic Barbecue Sauce

Note: For hotter sauce, add 1 tablespoon red pepper flakes. For sweeter, stickier sauce, double the molasses to 2 tablespoons.
Ingredients:
1 cup root beer
1 cup ketchup
¼ cup fresh lemon juice
¼ cup orange juice
3 tablespoons Worcestershire sauce
1½ tablespoons (packed) dark brown sugar
1 tablespoon mild-flavored (light) molasses
1 teaspoon liquid smoke
½ teaspoon grated lemon peel
½ teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon onion powder
Method:
Combine all ingredients. Bring to a boil, then simmer for 20 minutes.
Season with salt and pepper to taste. Store in refrigerator.
Recipe adapted from Bon Appetit magazine by Bob Pfeiffer.

Red, white and ’cue

Kevin McDevitt, manager of Serious Texas Bar-B-Q on North Main Avenue, places ribs in a digitally controlled smoker oven set at low temperature. Once meat is seasoned, it can be in the oven for six to 12 hours, depending on the recipe. “Low” and “slow” are the words experts use when advising cooks how to achieve maximum flavor and tenderness from backyard barbecue.
Jessi Wymore, of Serious Texas Bar-B-Q, coats pork ribs before they go into the oven. Dry rubs always include salt and sugar, plus the desired combination of seasonings.
A pulled pork sandwich and baked beans are ready to be eaten at T’s Smokehouse & Grill. Barbecued, slow-cooked pork is kept intact and pulled immediately upon order, rather than prepared in advance, to maintain juiciness and color.
Jessi Wymore of Serious Texas Bar-B-Q coats pork ribs with the restaurant’s special rub before cooking. All less-marbled meats benefit from seasoned rubs because the combination of ingredients breaks down protein to tenderize the meat.
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