Over the years, we have experimented with many cooking techniques for our own enjoyment and we are now passing one to you that is sure to please your family and friends. Under ideal conditions, we slow cook our pork ribs on a large pig cooker. Friends often ask, " how can I get my ribs to turn out as good as yours since I don't have a large pig cooker and I don't cook large quantities like you do?"
Because most back yard grills are not designed for slow cooking and the heat source is often too close to the meat, the result is dry, burned, tough and overcooked or worse, undercooked ribs. The ribs will render a certain amount of fat into the fire causing flare ups and ruining your meal. Each grill cooks differently. Know your grill.
CITY AND SUBURBAN METHOD:
For an almost fool proof method to cook pork ribs to be proud, pay attention!! Preheat oven to 375 F. and start charcoal if finishing on a charcoal grill. Use one and a half pounds of charcoal. Liquid fuel starters are not recommended as they could adversely effect the taste of the meat.
We prefer using the three and under pork rib, which means 3 lbs. or under per slab of ribs. As an alternative, we have used the larger sparerib. The full sparerib is typically sold with the brisket intact. We first cut the brisket off using a sharp knife. The line of the brisket runs perpendicular to the end of the rib bones. After removing the brisket, you should have a slab of ribs approximately 5 inches wide and 18 inches long and a brisket approximately 2 to 3 inches wide and 12 to 18 inches long. Wash the slab and the brisket off under cold water.
2 pork rib slabs prepared as shown above
2 pork briskets as shown above
1 cup Joe Bud's Everything Sauce (hot or mild)
1Tbl black pepper
1Tbl salt
1 large Roaster pan - 12" x 18"
Sprinkle salt and pepper on both sides of ribs and brisket. Lay ribs and brisket in roaster and cover pan with heavy foil. Place large roaster pan on middle oven rack. Cook for 1 hour and 30 minutes and remove from oven. Carefully remove ribs from pan to transfer to the grill. If using a gas grill, turn heat to low. Arrange ribs and brisket on grill and cover. Cook for 10 minutes on each side with low or indirect heat, and baste generously on each side. Sauce will caramelize meat to a golden brown color. Ribs should easily pull away from the bone. Brisket should be sliced on an angle. Serve while hot. Heat additional sauce for table side dipping. Enjoy!!
NOTE: If you do not have a grill, carefully remove ribs from the large roaster pan and broil in oven on LOW for 8 minutes on each side. Pour off accumulated grease. Place ribs and brisket back in pan and baste generously. Broil 5 minutes on each side and baste on each side. The ribs will usually cook a little faster than the brisket. Slice with knife to check for tenderness and cook longer if needed. DO NOT OVERCOOK. Heat sauce for tableside dipping!
Serves 4 to 6
JOE BUD'S GRILLED CHICKEN
There are many variations to grilled chicken and smoked chicken using Joe Bud's Everything Sauce. The one presented here is very basic and has been enjoyed by thousands over the years. The secret to tender succulent chicken with a crisp skin is using the combination of direct and indirect heat. Joe Bud recommends having the direct heat source approximately 12 inches from the meat when using a gas grill and 14 to 18 inches when using charcoal during the first hour and fifteen minutes of cooking. Always make sure that the gas grill is clean and does not have grease buildup from previous use to prevent flare ups. The most common mistake is using too much charcoal. Approximately 1.5 to 2 lbs. of charcoal is adequate to cook six half chickens. If using charcoal, we recommend using a quality charcoal ( Embers ) and a non fluid starter. Some fluid starters leave a lingering smell that could adversely effect the taste of the meat. Water soaked hickory or mesquite chips may be used for that smoked flavor if desired.
2.5 to 3 lb. broiler-fryers
1 cup Joe Bud's Everything Sauce ( hot or mild )
24 inch diameter grill or larger ( covered ) ( white hot coals )
or gas grill with a minimum cooking area of 432 sq. inches set on low to medium.
All gas grills cook differently and cooking times may have to be slighty adjusted.
NOTE: Due to unavailability of 2.5 lb. chickens in some areas, the typical grocery store chicken is almost 4 lbs. If using larger chickens, increase cooking time by 20 to 30 minutes.
Split chickens in half. Trim excess fat and any undesired parts and wash out cavity thoroughly. In case you've wondering, the undesired parts that I trim off is the ass and the outer wing tip.
Arrange chicken halves skin down on preheated grill with the thickest part toward the center. If your grill has a thermometer, it should be reading 350-375 F. Cook on each side 20 minutes for a total cook time of approximately 1 hour and 15 minutes.
Chicken should be golden brown with a crisp skin and all juices running clear. Move chicken away from direct heat or reduce heat to low. Begin basting chicken generously with basting brush. Cook 5 to 8 minutes on each side after sauce has been applied. Sauce will caramelize on chicken, enhancing its dark golden color. A sure fire way to determine if the chicken is thoroughly cooked is to gently twist the drumstick ( leg ). It should easily twist out of the socket.
Remove from grill and serve immediately. NOTE: Chicken may be layered in a foil lined pan or insulated foil lined cooler and covered for several hours. The trapped heat will allow it to continue to slow cook. This is suggested for tailgate or picnic parties.
Heat additional sauce and serve as table side dipping sauce.
JOE BUD'S GRILLED SHRIMP ON SKEWER
2lbs. 15 count shrimp headed, cleaned and deveined
3 cups fresh pinapple cut into 1 inch cubes
six 12 inch bamboo or wood skewers
1 cup Joe Bud's Everything sauce
Soak skewers in water to prevent burning. Skewer shrimp and pineapple onto each skewer alternating shrimp and pineapple.
Place skewers over medium heat grill coals for 10 minutes, turning as needed to prevent burning. As shrimp begin to turn pink, lightly baste with Joe Bud's, basting pineapple and shrimp. Remove as sauce begins to caramelize. Lay skewered shrimp on platter and serve immediately.
Serves 4
JOE BUD'S HOT WINGS
We have developed a simple cooking technique for wings that has been very popular with customers. Some die hard chili heads like the wings smokin' and others prefer wings that they can taste. When cooking for friends, we typically make 5 lbs. hot and 5 lbs. mild since Joe Bud's Everything Sauce is produced in the two versions. However, there is always one in every crowd that believes that we can't get it hot enough for them. Suprise, Surprise!! By special order, we at Joe Bud's Foods produce a "Special Edition Hot Sauce" that will practically melt the bone in a chicken wing. You have to e-mail Joe Bud direct at joebudsfoods@aol.com to special order this special hot sauce.
For normal people, we are presenting a great technique that is sure to please almost everyone.
5 lbs. jumbo chicken wings ( drumette sections preferred )
1/2 cup Joe Bud's Everything Sauce
1/2 cup Joe Bud's Everything Hot Sauce
Arrange wings on grill over medium heat and cook covered for 30 minutes. As juices begin to run clear, rearrange pieces that may be cooking faster and move away from hotter parts of the grill.
Pour one cup of Joe Bud's Everything Sauce in a large bowl. With fork or tongs, place half of the cooked pieces into bowl and thoroughly coat chicken wings. Return wings to grill on INDIRECT heat for several minutes. In another large bowl, add 1/2 cup of Joe Bud's Everything Hot Sauce and repeat above process for the other half of the wings.
To keep the hot wings separate from the mild, we use sesame seeds on the hot to distinguish them from the mild. Wings can be "sauced" more than once if desired and returned to grill to caramelize the sauce.
Serve immediately after removing from the grill.
Serves 6
YVONNE'S WINGS
If you do not own a grill, we suggest a technique that our friend, Yvonne, uses with great success.
Wash chicken pieces, lightly salt and pepper and dredge the uncooked disjointed wings in flour and deep fry until done.
Remove from oil, pat dry and place half of the wings in a bowl of Joe Bud's Everything Sauce and half of the wings in Joe Bud's Everything Hot Sauce. Coat well with sauce and place on a cookie sheet, separating the wings and sprinkling sesame seeds on the hot wings.
Place in oven at 250 F for 20 minutes.
Remove and serve immediately. Yvonne also cooks chicken legs and pieces using the method above.
MISS VIVIAN'S BAKED BEANS
1 28 oz. cans of Bush's Baked Beans or other quality baked beans
1/4 cup dark brown sugar
1 medium onion ( diced )
4 strips of bacon ( optional )
1/4 cup Joe Bud's Everything Sauce ( either mild or hot )
Open can of beans and drain off liquid. Place in Dutch Oven of large glass casserole dish. Add 1/2 cup of Joe Buds. ( hot ) for that extra kick or mild. Add 1/2 cup dark brown sugar. Stir beans, sauce, and sugar to blend.
Fry or microwave 4 strips of bacon. Let cool and crumble the pieces into the bean mixture.
Quick tip for faster cooking: saute` onion in skillet or microwave until onion cooks clear. Add to mixture.
Preheat oven to 350 degress F. and place casserole dish ( covered ) on middle oven rack. Bake for 30 minutes. Remove and let stand at room temperature for 10 minutes before serving.
• Alternative cooking method is to cook on range surface in Dutch Oven on medium heat. Once bean mixture starts to bubble, reduce heat to low and simmer for ten minutes uncovered. While cooking on range top, stir often to prevent beans from sticking.
• Bacon and onion may be omitted if desired.
• Yield: 6 1/2 cup servings
MISS ALTA'S DEVILED EGGS
1 dozen large eggs
2 Tbl. mayonnaise
2 Tbl. Joe Bud's Everything Sauce ( hot version for that extra kick )
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
Bring eggs to rolling boil in 2 quart pot. Cover pot and reduce heat to low for 15 minutes. Place pot with eggs under cold running water for several minutes until eggs have cooled to the touch. Gently remove shells from eggs with a sharp knife, cut eggs into halves. Gently scoop out the yolks and place in a large mixing bowl. ( To get a clean cut, run knife under cold water ) Eggs will slice better when cool.
When adding the mayonnaise and Joe Bud's, add 1 Tbl. of each and adjust for more if needed. The consistency of the deviling mix should be a firm creamy consistency and not soupy. Add salt and pepper to taste and blend well. Stuff egg halves with mixture using a teaspoon or small rubber spatula arrange on platter. Sprinkle paprika over eggs. Chill for 1 hour before serving.
Serves 24
HORS D' OEUVRES
VEGETABLE DIP:
1 cup peanut butter
1cup black rasberry jelly
1/2 cup chopped walnuts or pecans
2 Tbls. Joe Bud's hot sauce
6 stalks celery, cut into 3 inch lengths
3 medium apples, quartered
Mix peanut butter, black raspberry jelly and Joe Bud's together in a medium mixing bowl. Add chopped nuts and blend into mix.
Transfer vegetable dip into small serving bowl on platter. Place celery apples on platter. Serve cold.
Serves 4
COCKTAIL MEATBALLS:
5 lbs. 1 inch prepared meatballs
2 cups Joe Bud's Everything Sauce ( For an extra kick, use Joe Bud's hot sauce )
Place precooked meatballs and Joe Bud's Sauce into a Dutch oven and bake for 30 minutes at 375 F. Transfer to a heated chaffing pan or other heated serving vessel and serve warm.
Serves 25
JOE BUD'S VENISON CUBES
Joe Bud's Everything Sauce is a natural compliment for wild game dishes. One of our favorites are venison cubes.
2 lbs. of venison tenderloin cut into 1 1/4 inch square cubes
1 cup of Kikkoman soy sauce
1 cup of lemon juice
1 cup of Joe Bud's Everything Sauce
Place tenderloin cubes in a bowl. Add soy sauce and lemon juice. Mix well and cover bowl. Refrigerate overnight or 8 hours.
Prepare very hot grill and add some beef fat to grill to get it blazing. Place a handful of venison cubes in a wire basket with long handle ( deep fry basket ). Hold wire basket over hot grill, shaking and tossing the tenderloin cubes for a few minutes. Once the venison begins to brown, remove from basket and place into a bowl of 1/2 cup of Joe Bud's ( hot or mild ). With a pair of tongs, place the cubes back in basket and return to heat long enough to carmalize sauce. Remove sauced pieces onto platter and repeat process above until all venison is cooked. Venison is best served medium rare. Venison is a lean meat with almost no fat. Overcooking will render meat tough.
Serves 6
 |
 |
 |
 |
 |
 |
 |