Food columnist Mary Bailey talked about the first annual Long n' Slow BBQ competition coming to the Canadian Finals Rodeo in Edmonton on November 10th.
She offers up these recipes to give you great barbecuing ideas.
Here are two Kansas City style recipes to make at home in the bbq or oven.
One is from a KC restaurant (there are over 100 BBQ joints in Kansas City.) and the sauce if from a guy named Meathead, how could I resist?
Kansas City style Smoked Beef Brisket
Phil Hopkins, co-owner of Smokin' Guns BBQ in North Kansas City
1/2 c salt
1 c brown sugar
1 c white sugar
1/3 c chili powder
1/4 c paprika
6 T black pepper
3 Tonion powder
3 Tgarlic powder
3 T ground cumin
1 T cayenne
1 (10 to 12 pound whole beef brisket, trimmed
Sift all of the rub ingredients into a medium bowl and mix well. Set aside.
Trim all the hard fat from the brisket. Trim all the soft fat to 1/4-inch. Prepare a smoker or a grill, following manufacturers directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat for about 1 hour per pound. For example, a 10 pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature. When the brisket reaches 170 to 185 degrees F, on an instant-read thermometer, in the flat part of the brisket, remove the brisket from the smoker.
Separate the point of the meat from the flat. At this time you can slice the flat part of the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with sauce on the side .
Meathead Goldwyn's KC-style Sauce
2 TAmerican chili powder (with chilis, cumin, ancho, dried oregano)
1 t ground black pepper
1 t salt
2 c ketchup
1/2 c yellow ballpark-style mustard
2 T of tamarind paste optional)
1/2 c cider vinegar
1/3 c Worcestershire sauce
1/4 c lemon juice
1/4 cu steak sauce
1/4 c dark molasses
1/4 c honey
1 t hot sauce
1 c dark brown sugar
3 T vegetable oil
1 medium onion, finely chopped
4 medium cloves of garlic, crushed or minced
In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly. Over medium heat, warm the oil in a large saucepan. Add the onions and saute until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit. Taste and adjust seasoning. Best when aged for one day. Store it into clean bottles in the refrigerator for a month or two.
Makes 6 cups.
courtesy The Tomato food & drink