Family Secret Barbeque Recipe

This is for my faithful followers only.  I figured I can't take it with me ( well I could, but why would I? Barbeque Heaven is in North Carolina ), so, like my photos, I thought I'd share one of my most prized secrets.

Nordan Family Secret NC BBQ Recipe

This recipe can be used for ribs or shoulders. The technique is a little different. Some ingredients may be adjusted or omitted.
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BBQ DRY RUB
2 1/2 TBS Brown Sugar
2 tsp Paprika
2 tsp Dry Mustard
2 tsp Onion Powder
2 tsp Garlic Powder
1 1/2 tsp Dried Sweet Basil
1 tsp Ground Bay Leaves
3/4 tsp Ground Coriander
3/4 tsp Ground Savory
3/4 tsp Ground Thyme
3/4 tsp Ground Black Pepper
3/4 tsp Gound White Pepper
1/8 tsp Ground Cumin
1 TBS  Instant Tea Mix  *new ingredient added as per email from Steven Raichlen of BBQU.  See link at bottom.

Prepare the rub in a small bowl. Massage into meat thoroughly the night before you plan to grill. Wrap the meat well in plastic wrap and place in the refrigerator until grilling time, so that the flavors will be absorbed into the meat. The dry mixture can be stored in an airtight container for up to four months.
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BBQ SAUCE
1 lb.      Bacon, finely chopped
1/2 tsp   Sweet Basil
2 ea.      Bay Leaves
1/4 cup  Bell Pepper, chopped
2 TBS   Butter, unsalted
1/4 tsp  Cayenne Pepper
1/4 cup Celery, chopped
1/2 tsp  Chili Powder
6 oz.    Coca-Cola
1 can    Condensed Beef Broth
1 TBS  Coriander, ground
1/8 tsp  Cumin, ground
2 tsp     Curry Powder
1/4 cup Dark Brown Sugar
3 TBS  Garlic, minced
3 TBS  Ginger, crystallized
1 TBS  Sugar, granulated
1/4 cup Honey
6 TBS  Lemon Juice
1 TBS  Lemon Peel, grated
2 TBS  Molasses
1 TBS  Dry Mustard
1 TBS  Olive Oil
1/4 cup Onion, chopped
1 cup    Orange Juice
1 tsp     Dry Oregano
2 tsp     Paprika
1/2 tsp  Black Pepper
1/2 tsp  White Pepper
1/2 tsp  Ground Sage
1 tsp     Sea Salt
1/2 tsp  Savory, ground
1 TBS  Sesame Oil
2 TBS  Soy Sauce
1/4 tsp  Tabasco Sauce
1/4 tsp  Dry Thyme
1 can    Plum Tomatoes, crushed
1 can    Tomato Sauce or a cup of ketchup
2 TBS  Vegetable Oil
3 TBS  Red Wine Vinegar
3 TBS  White Wine Vinegar
2 TBS  Worchestershire Sauce
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Procedure:

Bring basil, bay leaves, broth, oregano, savory and thyme to a boil. Reduce heat to a simmer.
Melt butter in a skillet over medium-high heat. Add onions, celery, green pepper, garlic, mustard, salt, white and blck pepper, paprika, coriander and cumin.
Cook until browned (5 to 7 min.) Add to broth along with lemon peel, juices, soy sauce, vinegar and the oils. Stir to combine.
Add the cooked bacon and any rendered fat to the mixture.
Add remaining ingredients and combine.
Continue simmering until the broth is reduced by a forth (about an hour).

Cool to room temperature and baste away ! Adjust seasonings as necessary. If sauce is too thick, add a small amount of apple cider. Refrigerate any remaining sauce in covered container for up to 2 weeks.
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Technique :

Soak hickory chips in apple juice for 6 hours. Drain.

Place chips over hot coals in a covered grill.

If you are using a roast (shoulder) , place roast on aluminum foil on grill and close lid, leaving air vents in top open. Cook pork, covered for four to six hours at 190 to 225 degrees until internal temperature reaches 170 degrees. Turn occasionally. Remove from grill, cool and let rest. Remove and discard excess fat from roast. Finely chop pork and place on baking sheet. Sprinkle with vinegar and crushed red pepper mix to taste. Heat under broiler to desired crispness.

Serve with coleslaw (recipe follows), baked beans, hushpuppies or buns and Bluegrass music.

*note: If doing Babyback ribs, you may want to wait til they're almost done to baste with sauce. Add Orange Marmalade or Peach Preserves for a sweeter glaze or serve on the side.

You hearty folks can add Bourbon as necessary.

* For more Barbeque tips from the BBQ Master and Grilling Guru, Steve Raichlen, click on the link > http://www.bbqu.net/aboutsteven.html

Carolina-Style Pulled Pork Barbeque

Simple Coleslaw Recipe:

3   cups  Finely Shredded Cabbage
1   cup   Diced Apple
1/2 cup  Shredded carrots
1/2  ts    Black Pepper
1/4 cup  Pickle Relish
2   TB    Chopped Onion
2   TB    Lemon Juice
3    ts     Oil
1   cup   Diced Cucumber
2/3 cup  Mayonnaise
1/2  TB  Vinegar
1/2  ts    Salt
1/8  ts    Sugar

Barbecue Quiz » Create quiz software

I purchased my smoker at Wal-Mart, but here are some better ones >

http://www.outdoorlivingshowroom.com/chargriller_m1217.html

Barbecue is an intuitive, real-time act of controlling smoke and fire through air drafting – you, not an automatic regulator. Get a simple off-set firebox smoker. Learning its use is the whole art and zen of barbecue, and if it's too much trouble, you should just be ordering take-out.

edited Jan 10, 2014
New toy >
Details later.

Same ingredients and technique, different appliance.

Check out this great Forum I stumbled across:

http://www.kamadoguru.com/

Kamado Guru

Also, Great Videos here >  https://www.youtube.com/user/StokedOnSmoke