Jacks Old South Bbq Recipes

Jack's Old South Meat Marinade Recipe

Ingredients

2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt

Preparation

Heat and whisk together until sugar and salt dissolve.


Jack's Old South Competition Vinegar Sauce

Ingredients

2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons paprika
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce
1 teaspoon cayenne -- (1 to 2)
1 teaspoon ground black pepper -- (1 to 2)

Preparation

Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed.

Transfer to a clean, sterile jar and refrigerate. This vinegar sauce will keep for several months.



Jack's Old South BBQ Rub

Ingredients

1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil

Preparation

Combine all ingredients and mix well.

 

 

Jack's Old South Meat Marinade Recipe

Ingredients

2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt

Preparation

Heat and whisk together until sugar and salt dissolve.



Jack's Old South Competition Vinegar Sauce

Ingredients

2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons paprika
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce
1 teaspoon cayenne -- (1 to 2)
1 teaspoon ground black pepper -- (1 to 2)

Preparation

Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed.
Transfer to a clean, sterile jar and refrigerate. This vinegar sauce will keep for several months.



Jack's Old South BBQ Rub

Ingredients

1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil

Preparation

Combine all ingredients and mix well.

About the Author Lewis Theakson

Jacks Old South BBQ recipes are popular for a very good reason, they taste great! If you would like some more great tasting barbecue recipes, head over to Barbecue Party, for daily BBQ news, reviews, competition schedules, guides, delicious barbecue sauce recipes and much more.

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Barbecueing (part 1)

What is Barbecueing?

Barbecue (also barbeque, BBQ and barbie) is a cooking method and apparatus. In the United States, to grill is to cook meat relatively quickly using the direct heat imparted by a charcoal or propane fire, while barbecue is similar to baking and is a much slower method utilizing the indirect heat imparted by the smoke of a wood-fueled fire, often requiring an extended period of several hours.

While there is a vast degree of variation and overlap in terminology and method surrounding this form of cooking, the generally accepted difference between barbecue and grilling is in the cooking time and type of heat used: grilling is generally done "hot and fast" over direct heat from low-smoke fuels (with the flame contacting the meat itself), while barbecuing is usually done "low and slow" over indirect heat from high-smoke fuels (with the flame not contacting the meat directly).

The term as a noun can refer to the meat or to the cooking apparatus itself (the "barbecue grill" or simply "barbecue"). The term 'barbecued' is used as an adjective and refers to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done in an outdoor environment by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specifically designed for that purpose. Although barbecue has become largely identified with Southern cooking in the United States, barbecuing has numerous regional variations in many parts of the world.

Entymology - orgins of the word "barbecue"

Most etymologists believe that barbecue derives from the word barabicu found in the language of the Taíno people of the Caribbean and the Timucua of Florida, and entered European languages in the form barbacoa. The word translates as "sacred fire pit". The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks.

Traditional barbacoa involves digging a hole in the ground and placing some meat (usually a whole goat) with a pot underneath it, so that the juices can make a hearty broth. It is then covered with maguey leaves and coal and set alight. The cooking process takes a few hours. Olaudah Equiano, an African abolitionist, described this method of roasting alligators among the Mosquito People (Miskito people) on his journeys to Cabo Gracias a Dios in his narrative, The Interesting Narrative of the Life of Olaudah Equiano.

It has been suggested that both the word and cooking technique migrated out of the Caribbean and into other languages and cultures, with the word (barbacoa) moving from Caribbean dialects into Spanish, then Portuguese, French, and English. The Oxford English Dictionary cites the first recorded use of the word in the English language as a verb in 1661, in Edmund Hickeringill's Jamaca Viewed: "Some are slain, And their flesh forthwith Barbacu'd and eat." It also appears as a verb in the published writings of John Lederer, following his travels in the American southeast in 1672. The first known use of the word as a noun was in 1697 by the British buccaneer William Dampier. In his New Voyage Round the World, Dampier writes: And lay there all night, upon our Borbecu's, or frames of Sticks, raised about 3-foot (0.91 m) from the Ground.

Samuel Johnson's 1756 dictionary gave the following definitions:

• "To Barbecue – a term for dressing a whole hog" (attestation to Pope)
• "Barbecue – a hog dressed whole"

While the standard modern English spelling of the word is barbecue, local variations like barbeque and truncations such as bar-b-q or bbq may also be found. The spelling barbeque is given in Merriam-Webster and the Oxford English Dictionary as a variant.

In the southeastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the southwestern states cuts of beef are often cooked.

Events and gatherings

The word barbecue is also used to refer to a social gathering where food is served, usually outdoors in the late afternoon or evening. In the southern United States, outdoor gatherings are not typically called "barbecues" unless barbecue itself will actually be on the menu, instead generally favoring the word "cookouts". The device used for cooking at a barbecue is commonly referred to as a "barbecue", "barbecue grill", or "grill". In North Carolina, however, "barbecue" is a noun primarily referring to the food and never used by native North Carolinians to describe the act of cooking or the device on which the meat is cooked.

• Often referred to as "The World Series of Barbecue", The American Royal Barbecue Contest is held each October in Kansas City, MO . This event comprises two distinct competitions held over the course of four days. The first contest is the Invitational Contest, with competing teams being required to obtain an invitation by winning other qualifying contests throughout the year. The second competition is an open contest that any team can compete in. This open contest is the largest championship barbecue competition in the world, with the 2007 event attracting 496 teams.
• The World Championship Barbecue Cooking Contest is held annually in Memphis, Tennessee, during the Memphis in May festival. According to the Guinness Book of World Records, it is the world's largest pork barbecue contest.

Other barbecue competitions are held in virtually every state in the United States during the warmer months, usually beginning in April and going through September. These events feature keen competitions between teams of cooks and are divided into separate competitions for the best pork, beef and poultry barbecue and for the best barbecue sauces.

To be continued...

Barbecue How To's and Two BBQ Recipes

Barbecue How To's and Two BBQ Recipes

Barbecuing is a widespread and honored tradition. Three out of four American families own a barbecue grill and use it, on average, four to five times per month. What better way is there to have fun with friends and family than to have a barbecue?

Before putting the meat on the barbecue it is a good idea to set it out of the refrigerator for about an hour to let it warm up. This will make the meat cook quicker and it will be juicier.

Food safety is an important issue so always be sure that you cook the meat thoroughly. Cut the meat in the thickest part to be sure that the juices are clear to be sure that it is completely cooked. Always be sure to keep utensils used to handle the raw meat separate from those you use to handle the cooked meat. Cross contamination of bacteria can be as dangerous as eating raw meat. You want your barbecue to be both fun and safe for everyone so always be careful.

Barbecued Spare Ribs are a classic American barbecue meal, made from pork. This version is cooked in the oven, not on a barbecue, and uses a barbecue sauce with a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic.

Remember to give your barbecue a good cleaning after each use. If you have a gas grill, you can turn the grill on for ten or fifteen minutes to allow it self clean. Charcoal grills need to be cleaned with soap and water using a stiff wire brush.

Here are a couple really good barbecue recipes you can try at your next barbecue

Grilled Stuffed Pork Chops

Ingredients:

4 thick rib pork chops, (1" to 1 1/4" thick is best)
3/4 cup dry breadcrumbs
Large pinch dried and crumbled rosemary
Large pinch dried and crumbled marjoram
1 Tbsp. melted butter
1/2 cup minced sweet onion
1 small clove garlic, minced
salt and/or pepper to taste

Make several shallow cuts in each pork chop with a knife.

In a large bowl mix the breadcrumbs, herbs, butter, onion, garlic, and salt.

Stuff the mixture into the cuts you made.

Grill the pork chops at medium to high heat for ten minutes on each side side. To make sure the chops are evenly cooked they should be turned several times. Grill them for five minutes or so then turn them over and let that side cook for 5 minutes. Repeat this process two or three times or until the chops are grilled to your satisfaction.

Barbecued Spare Ribs

Here is a classic American barbecue with a twist. This version uses a barbecue sauce that has a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic.

Ingredients:

2 pounds pork spare ribs
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons hoisen sauce
2 tablespoons white vinegar
1 tablespoons sake
2 cloves garlic, minced
1 teaspoon sugar
1/4 teaspoon of freshly ground white pepper
2 tablespoons chicken stock
freshly ground black pepper and salt to taste

Put the spare ribs in a large casserole dish in one layer.

Using a large bowl, combine the rest of the ingredients. Pour this mixture over the spare ribs being sure to completely coat the meat. Let this marinate overnight, baste occasionally unless the meat is completely covered.

Throw the ribs on the grill and let them cook to your satisfaction. Turn them several times during the process and baste them with the marinade sauce a few times.

About the Author David Slone

Be sure to check out the Barbecue Recipe Collection for delicious barbecue recipes. For more recipes you can use at home or publish on your own website, ezine, newsletter or blog visit Good Cook outdoor cooking and many other categories of recipes - http://www.goodcookrecipes.com/.

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