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Friday, August 31, 2012

Labor Day Barbecue Recipes



Happy Labor Day! It is the last weekend of the summer, and grills will be cooking all over town. Melissa Cookston, the most successful female competitive pit master in BBQ history, has offered her exclusive recipes to share with you!! Melissa is not only a talented chef, but also the co-owner of the Memphis Barbecue Company. 




Ingredients
Quick and Easy BBQ Rub
1 cup turbinado Sugar, ground
¼ cup Kosher Salt
1 tbsp Onion Powder
2 tbsp Granulated Garlic
1.5 tspn Cayenne Pepper
1 tspn Black pepper, coarse ground
2 tspn Ground mustard
4 tbsp Chili powder
6 tbsp Spanish paprika
1 2.25lb slab of Babyback pork ribs (Also known as loin-back Ribs)
2 Tablespoons yellow mustard


Instructions
The day before cooking, mix rub ingredients together.  Take slab of ribs and turn over so the “curved side” is up.  Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off.

Sprinkle this side of rib with approximately 1 tablespoon of seasoning, then approximately 1 tablespoon of yellow mustard.  Use the mustard to help evenly distribute the seasoning.  Turn Rib over and repeat the process.  Cover and store in refrigerator overnight.

To cook, start a smoker and bring the temp to 200 degrees.  Use apple or cherry wood chunks to provide smoke and flavor.  Place ribs in smoker, curve side down.  Smoke for 2 hours at 200 degrees, then raise temperature to 250 degrees for approximately 2.5 hours.  Check for tenderness by testing if the bones will pull apart with a slight bit of pressure.  If they are still tough then allow to cook for another 30 minutes.

Remove from smoker.  For a “Dry Style” rib sprinkle with approximately 1 tablespoon of rub.  For a wet-style rib, glaze with approximately 2 tablespoons of Memphis Barbecue Company Original Sauce or your favorite sauce.



Ingredients
2 4 ozGround beef patties
2 tspn Seasoning salt
2 slices Cheddar cheese
1 Hamburger bun
1 tbsp Memphis Barbecue Company Spicy BBQ Sauce (or your favorite BBQ sauce)
4 Large BBQ Pork Rinds
Lettuce, Tomato, onion, pickles for dressing a burger

Instructions
Heat a cast iron skillet or flat top griddle to 350 degrees.  Season burger patties with approximately ½ teaspoon seasoning salt, then place in skillet.  Cook for 2 minutes, then flip over and continue to cook for 1.5 minutes.  Place cheese slices on patties and allow to melt as patties are finishing cooking.

Toast bun if desired, then add ½ tablespoon of spicy BBQ sauce to each half.  Dress the bottom bun with lettuce, tomato, onion and pickles, then stack burger patties on to bottom bun.  Top with Pork Rinds, then top bun.


Ingredients
2 lbs 16-20 count headless shrimp (peeled and deveined, tail left intact)
1 tbsp granulated garlic
1 quart water
1 cup jarred jalapeno slices with juice
1 cup lime juice
1 lb thin sliced bacon
32-40 uncolored toothpicks
4 tbspMemphis Barbecue Company Ultimate Rub (or your favorite BBQ rub)
½ cup Memphis Barbecue Company Spicy BBQ Sauce (or your favorite sauce)

Instructions
Cut bacon slices in half and wrap each shrimp with one half slice leaving the tail exposed. Secure bacon with a toothpick.  Place wrapped shrimp in a non-reactive pan.  Mix lime juice, jalapenos with juice, granulated garlic, water and 2 tbsp of Memphis Barbecue Company Ultimate Rub together, then pour over shrimp.  Allow shrimp to marinate for at least 30 minutes but for no more than 45 minutes.

Prepare the grill for medium hot cooking.  5 minutes before cooking shrimp add 2-3 wood chunks (we prefer cherry) to the fire for additional flavor.  Place shrimp on grill and sprinkle Memphis Barbecue Company Ultimate rub on 1 side.  Allow to cook for 3 to 4 minutes, then turn and sprinkle rub on other side.  The goal is to cook the bacon.  When it’s done the shrimp will be done!  As you are nearing completion, baste each side with Memphis Barbecue Company Spicy BBQ sauce and allow sauce to “set” on the shrimp.  Remove the toothpicks and enjoy.

All recipes are courtesy of the Memphis Barbecue Company


1 comment:

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