Barbecue is so much fun! I always loved the title Workman Publishing gave to my best selling barbecue cookbook, "Finger Lickin', Rib Stickin' , Great Tastin' Barbeuce". Something about the spicy sauce that can be made every which way from Friday that just makes us want to keep doing it!
Our Barbecue Class set for June 13 is sold out--so I am offering a second section of the same class for June 20. Please call or email me at firstname.lastname@example.org if you would like to register. I will set it up soon for online registration if I get good interest in the class. I do not like to disappoint any of you that would like to come.
When I was doing research on the history of barbecue--there seemed to be two schools of thought. One was that the word came from the word for cooking on a spit in Spanish, which is barbacoa. The other which seems so fun is that a wealthy rancher named Bernard Quayle throwed annual feasts where hundreds were invited to eat whole steers, hogs and sheep roasted over pits. His ranch was the (bar)BQ--get it?
Whatever, barbeque is more popular than ever. Some restaurants like the Golden Rule in Irondale, AL have been in business since 1891--others are popping up everywhere--even in New York City where all types of cuisine have always been popular.
When I edited by Finger Lickin' Barbecue book--I found it totally amazing how Austin, TX, California cities and cities most everywhere are featuring their styles of barbecue--which are featured in my cookbook in the Pit Stops section. The book is mostly about technique and sauces from all over the USA. I would be happy to autograph a copy of my book for you and it is only $12.95 plus shipping. Recipes from it are featured in my Barbecue class. The recipes are--
- My Favorite Baby Back Ribs,
- Fiery, Hot South Caroling Style Pulled Pork,
- Down Home Louisiana Barbecued Shrimp,
- New Mexico Barbecued Beef Ribs,
- Kentucky's Best Boubon-Glazed Thighs
Please let me know if you are interested in the June 20 Barbecue class by calling 505-243-2622 or by emailing me at email@example.com.
We still have spaces left in our May 24-26 weekend cooking class and our July 15-19 week long cooking class. And we have people registering for our ever popular Oaxaca June 9 - 15 tour. We would love to have you join us.
Here's my very favorite Barbecue Sauce and potato salad--
JANE'S BEST BARBECUE SAUCE
Yield: approximately 1 ½ cups
2 Tablespoons bacon drippings or butter
1 medium sized onion, finely chopped
1 clove garlic, minced
12-ounce bottle ketchup
6 Tablespoons Worcestershire sauce
2 Tablespoons cider vinegar
¼ cup dry white wine
1 teaspoon dark brown sugar, packed
1 to 2 Tablespoons pure ground hot red chile, or to taste
1 to 2 Tablespoons pure ground mild red chile or to taste
¼ teaspoon pequin or cayenne pepper
¾ teaspoon ground cumin
¼ teaspoon ground coriander seed
1 teaspoon liquid smoke
4 to 6 pounds baby back pork ribs, in uncut racks
To Prepare the Sauce
1. Melt the bacon drippings in a two quart saucepan over medium heat, then add the onion and garlic and sauté until the onion is transparent.
2. Add the remaining ingredients through the liquid smoke, reduce heat to low, and simmer, uncovered for 15 minutes, stirring occasionally. Set the sauce aside until you are ready to use it.
Reprinted with permission from the Finger Lickin' Good BBQ Cookbook.
TEXAS POTATO SALAD
This recipe came to me by the way of my sister-in-law, Addie. Once you try it, you’ll never go back to your old recipe...’cause this one’s fantastic!
Yield: 4 to 6 servings
4 medium-size baking potatoes (Idaho or Russet), unpeeled
2 teaspoons salt
2 large eggs
2 Tablespoons vinegar
3 Tablespoons unsalted butter
¼ cup finely diced Spanish onion
1/3 cup finely diced sweet gherkins (pickles)
3 tablespoons juice from the sweet gherkins
½ cup mayonnaise
1 whole canned pimiento, sliced into 1/4 –inch strips
1 whole sweet gherkin
1. Over medium heat in a covered saucepan, cook the potatoes in a water to cover mixed with 1 teaspoon of the salt until they are fork tender, about 20 minutes. Remove the pan from the heat, drain the potatoes, and replace the lid, allowing the potatoes to steam for 15 minutes.
2. Meanwhile, cook the eggs with the vinegar and the remaining 1 teaspoon salt in water to cover, until just done, about 10 minutes. Drain and run cold water over them to cool. Peel, slice and dice eggs.
3. Peel the potatoes and return them to the cooking pot. Add the butter to the pot, cutting through the potatoes with sharp knife to allow the butter to be absorbed. The potatoes should be in rough, medium-size chunks. Cover the pot and allow them to stand, off the heat, for 10 minutes. If the potatoes are not hot enough to melt the butter, place the pot, covered, over low heat for a few minutes.
4. Off the heat, add the diced eggs, onion, diced gherkins, gherkin juice, mayonnaise and all but 5 slices of the pimiento; chopping the pimiento you are adding to the salad into ¼ inch squares, mix thoroughly.
5. Transfer the mixture to your favorite bowl, garnish with the whole pickle sliced halfway up into thin slices centered on top of the salad. Add the pimiento strips evenly spaced around the pickle, creating a sun ray effect.