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Recipe of the Month!!

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Post Tue Feb 27, 2007 4:31 pm
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5367
Location: Damascus, Maryland
Hey, gang!

We’re going to try something new starting this month.
(Thanks to outagas for suggesting it.)

A “Recipe of the Month”!
(Soon to become “Meal of the Month”)

A suggested recipe from one of Steven's books will be posted and
we encourage you to try it and report back with any tips,
tricks or questions you may come up with during the
preparation as well as your thoughts on the results.

This month we’ll kick it all off with;
First Timers Ribs and Lemon Brown Sugar BBQ Sauce!

These recipes are posted on the home page.

Each month a new recipe will be suggested and an additional
course will be added until we come up with a full menu.
Appetizer, sides, dessert, etc.

We hope you will enjoy sharing your experiences with each other!

EDIT:

Wouldn't you know it, They've updated the homepage and moved our featured recipe!! :D

Here is the link toFirst Timers Ribs

And here is the link to theLemon Brown Sugar BBQ Sauce
Last edited by YardBurner on Sat Apr 19, 2008 10:55 pm, edited 2 times in total.

Post Tue Feb 27, 2007 7:47 pm
mrgrumpy well done
well done

Posts: 1846
Location: North Carolina

Sounds great. Is this going to be in one very long string or is there going to be a section to have each month listed separate?

I am thinking that if all of the monthly menu's are in one thread, that would be 12 a year, that it wouldn't take long for them to get buried, and lengthy for new members. That is why I was thinking on the lines of a major area, like the General Discussion, and then each month with all of the discussion would be under it....

Just my thoughts.


Bill

Post Tue Feb 27, 2007 8:27 pm
C. Piper well done
well done

Posts: 953
Location: North Central Oregon
Here's A BIG THANK YOU to Jim!!!! 8) :) 8)
Clay
Image
CharGriller Super Pro W/SFB

Post Tue Feb 27, 2007 8:50 pm
rickkm5 well done
well done

Posts: 397
Location: The Federal Republic of Texas

perhaps adding an additional folder just for this , like the testimonials
or the FAQ one

Post Tue Feb 27, 2007 8:55 pm
outagas well done
well done

Posts: 1081
Location: Pewaukee, WI

Bill,

Thanks for your thoughts, you raise a good point that I hadn't considered. As of right now, nothing is set and we are looking for ideas.

The method of choosing recipes and menus is still being worked out, I'd like to see prizes(!) and hope to get Mr. Raichlen to touch base to provide some advice or comments in the thread.

For this first time out, I'd like to see recipe variation ideas, cooking results and lots of pictures. I've got a 3-pack of baby backs in the deep freeze that will be used if the snow ever stops by the end of March.

Jim
"El método del Su Excelencia, el Rey Minion"
Image

Post Tue Feb 27, 2007 10:11 pm
smoke eater medium
medium

Posts: 106
Location: Central VA
Looks like I'm going to have to go get some ribs!

smoke eater :D
Proud CG owner!

Post Tue Feb 27, 2007 10:49 pm
TX Sandman well done
well done

Posts: 1977
Location: DFW, Texas
Me, too! :D

As a way to keep the recipes straight, maybe a seperate "Recipe of the Month" section, with a thread for each recipe, especially if these go on longer than a year or so. That way you could go to the ROTM section and see March 07 - Ribs (with discussion), April 07 - Beans (with discussion), etc.

Rob - TX Sandman
Image

Post Wed Feb 28, 2007 8:37 am
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5367
Location: Damascus, Maryland
Keep the ideas coming and we'll figure out the logistics as we go.
Weber Summit E-470
Weber 22" MasterTouch
New Braunfels Hondo offset
Bar-B-Chef offset
Weber Jumbo Joe
Weber Q-220

Post Thu Mar 01, 2007 10:46 am
outagas well done
well done

Posts: 1081
Location: Pewaukee, WI

Has anyone made the First Timer's Ribs or used a mop sauce on another rib recipe? I've used a mop on butts & briskets, but don't recall using one on ribs. I'm curious of what affect the mop sauce has on the meat.

Jim
"El método del Su Excelencia, el Rey Minion"
Image

Post Thu Mar 01, 2007 12:08 pm
TX Sandman well done
well done

Posts: 1977
Location: DFW, Texas
I did a variation of these ribs for my first attempt. Didn't follow the rub recipe exactly, and the mop was apple juice, soy sauce, and white wine vinegar. Just used a commercial sauce, too. Overall a good flavor, but the rub was a bit spicy for my son (but practically *anything* is too spicy, so don't let that fool you).

The idea for the mop is the same as for other meats: keep the meat moist and add a bit of flavor. I cooked the ribs for 45 minutes, then mopped every 20 minutes after that. Didn't add a strong flavor, but I could taste a hint of apple and a vinegar bite.

My first ribs: http://www.barbecuebible.com/board/viewtopic.php?t=9310

Rob - TX Sandman
Image

Post Fri Mar 02, 2007 8:41 pm
cookn biker medium
medium

Posts: 148
Location: colorado springs
Im in. I, also, have not grilled ribs. Love 'em and looking forward to this!! Great idea, and I love the group brain storming!
Molly

Post Sat Mar 03, 2007 12:34 pm
smoke eater medium
medium

Posts: 106
Location: Central VA
Well, the ribs are in the fridge soaking up the rub. I've got a small pork butt smoking as I type this. I used Steven's recipe for the rib rub and for the rub for the butt. Hopefully this will all turn out great. Will update later.

smoke eater
Proud CG owner!

Post Sat Mar 03, 2007 12:44 pm
outagas well done
well done

Posts: 1081
Location: Pewaukee, WI

smoke eater wrote:
Well, the ribs are in the fridge soaking up the rub. I've got a small pork butt smoking as I type this. I used Steven's recipe for the rib rub and for the rub for the butt. Hopefully this will all turn out great. Will update later.

smoke eater

Way to go Smoke Eater. You should be the first one to post your results.

I am waiting for my ribs to defrost and hope to cook them on Sunday. I mixed the rub and really like it. The celery seed adds a distinct flavor that I haven't had in other rubs I've made.

Jim
"El método del Su Excelencia, el Rey Minion"
Image

Post Sat Mar 03, 2007 10:17 pm
smoke eater medium
medium

Posts: 106
Location: Central VA
Well, I kinda got carried away. But here goes.

Image
These are my "first timer ribs" on the chargriller. The marinade smelled heavenly. I used "Makers Mark" for my bourbon.

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Ribs on the grill with a pan of baked beans.

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Baked beans, baked on the grill!

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Dessert, grilled pineapple slices! soaked in milk and then coated with a sugar and cinnamon mixture.

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These were somekinda good!

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You gotta have bread! sourdough slices brushed with extra virgin olive oil and then toasted slightly on the grill.

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Ready for dinner!

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The proud cook with the finished product!

Well there is my entry for recipe of the month, I hope everyone enjoys. Everything but the iced tea was prepared on the grill!

smoke eater
Proud CG owner!

Post Sat Mar 03, 2007 11:42 pm
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5367
Location: Damascus, Maryland
Everything looked so great until the last picture. :roll:

Us ACC boy's need to learn to stay behind the camera! 8)

OK, nuff fun.

Looks really fantastic.
Nice color.
Good bone pull back.

Now give that sorry 2 bone serving to some poor schmuck
and go back in the kitchen and gnaw some bones!!

-YB
Weber Summit E-470
Weber 22" MasterTouch
New Braunfels Hondo offset
Bar-B-Chef offset
Weber Jumbo Joe
Weber Q-220

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