Weekly Recipes

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Great Recipes from Smoky

Welcome to Barbecue'n On The Internet's newest recipes. This section will concentrate specifically on dry rubs for various types of outdoor cooking. We will address both general and specific rubs which you can make right at home.

Tired of the same old stuff? Branch out and impress friends and neighbors alike. Many of these recipes have been furnished by C. Clark "Smoky" Hale. More are contained in his "The Great American Barbeque Instruction Book." We just wish he knew how to spell barbecue!

Give them a whirl and let us know how it went. Also tell a friend where you found us! What ever you decide to cook outdoors, be sure to have FUN doing it!

Smoky's Basic Rib Rub

Now, there ribs and there are ribs. Some, I prefer to gently rub with a little mink oil and vanilla. Great combo. My mama used to occasionally rub mine with reconstituted dry mustard and Vick's salve. A real eye opener!

Those which I intend to put on the grill, get a different treatment. See below.

Quantity Ingredients
4 Tablespoons Non-iodized salt - heaping
2 Tablespoons Garlic Powder - heaping
2 Tablespoons Onion Powder - heaping
2 Tablespoons Paprika - powder, heaping (Hungarian preferred)
1 teaspoon Thyme - ground, heaping
1 teaspoon Sage - ground, heaping
1 teaspoon Bay Leaf (lauris nobilis) not "California" Bay - ground, heaping
1 teaspoon Celery Seed - heaping
1 teaspoon Black Pepper - ground, heaping
Sprinkle approximately 1/3 of mixture on ribs, rub in and refrigerate for 1-5 hours.

For a basting sauce, mix the remaining with 1 Cup water, 1 cup vinegar, 1/4 Cup Worcestershire sauce and 1/4 cup oil and bring to a boil. Add the juice of 1 lemon.

Prepare the grill for long term low temp. cooking. Baste the ribs with the basting sauce and let them dry while they reach room temperature.

Baste again and place on the grill. Baste and turn at 30 minute intervals for 5-8 hours until tender. Do not let the temperature rise above 225 for extended periods.

Finish off with your favorite barbecue or finishing sauce. Apply when the ribs are done and coals are cooler.

Smoky's All Purpose Chicken Seasoning

"Rub" is another buzz word that has lead otherwise highly principled folk astray. Aside from a gentle pat to a favorite hen, rubs are wasted on chicken.

For cooking purposes, chicken need basting. They don't require a marinade, and often suffer from the misapplication thereof.

Whether grilling or barbecuing, I prefer to remove the skin from chickens. If you leave it on, it sloughs off and takes a lot of the flavor and you have to eat all that delicious fat skin to be able to savor the flavor.

However, when roasting a whole chicken, I sometimes raise the skin and place favorite herbs and spices (fresh basil, rosemary, rubbed sage, thyme) under the skin and let the skin do the basting.

Now for the seasoning:

Quantity Ingredients
2 Tablespoons Non-iodized salt - heaping
1 Tablespoon Garlic Powder - heaping
1 Tablespoon Onion Powder - heaping
1 teaspoon Thyme - ground, heaping
1 teaspoon Sage - rubbed, heaping
1 teaspoon Paprika - powder, heaping
1 teaspoon Black Pepper - ground, heaping
Mix well and store in an air tight container with a shaker top. Add rosemary, tarragon, basil or other herbs when required.

Baste chicken with a mixture of 1/3 each oil/butter, vinegar/lemon juice and water. Sprinkle on the seasoning mix and place on the grill.

For grilling, maintain the temperature around 350*F. Turn and baste at 10 minute intervals until you are satisfied that things are not so hot as to dry out the chicken or (gag!) burn it. Hind quarters will take longer than breasts, so start them first. Time varies from 1/2 to 1 1/2 hours - depending. Do not overcook.

Chicken breasts may be broiled ( 450-500*F) in 10-15 minutes - depending. They need lots of oil and a heavy sprinkling of paprika and should be flattened to a rather uniform thickness.

For barbecuing, maintain the temperature around 215*F. Turn and baste at 15 minute intervals. Baste with finishing sauce when chicken is done * 2-3 hours.

Once you get the temperatures and techniques down to a smoothie, you can vary all kinds of seasonings and flavors.

Smoky's Standing Rib Roast Rub

I recommend you roast, rather than barbecue, a standing rib.

This is as very tender cut that can handle quicker cooking and tastes great. One of my favorites. Trim all, ALL, the fat and bring the roast to room temp. - about 70. Mix well the following:

Quantity Ingredients
2 Tablespoons Non-iodized salt - heaping
1 Tablespoon Garlic Powder - heaping
1 Tablespoon Onion Powder - heaping
1 teaspoon Thyme - ground, heaping
1 teaspoon Bay Leaf - ground, heaping
1/2 teaspoon Mustard - ground
1/2 teaspoon Black Pepper - ground, fresh
Sprinkle and forcefully rub into all the surfaces.

Prepare the grill for roasting with the lid closed until the temp. reaches 350*F. Place the roast on a rack over shallow pan containing 1/4-1/2" water and place on the grill. The water will evaporate about the time it is being replaced with fat and juice from the roast. Cook until internal temperature reaches 140* F. in the thickest part.

Remove and let set for 10 minutes while you deglaze the pan and save juices to a small bowl. You may want to put the juice in your safe.

Slice between the ribs. The inner will be rare and the outer will be medium rare. Serve the warmed gravy on the side at the table.

I reserve the bones for the stock pot.

Smoky's Hip of Beef Rub

The cuts of meat normally parted out from a hip (hind quarter) include rump, round and sirloin. The "round" is the lower, tougher, part, the "sirloin," tenderest, at the top and the "rump" is at the most rearward part between the other two in location and tenderness. Normally one would not broil the round. If your "hip" just includes the rump and sirloin sections, you are ahead of the game. If the meat has been "aged," hung in a cooler for a couple of weeks so much the better for taste and texture.

Remove hip from the 'fridge 2 hours before cooking time, trim all exterior fat and membrane, and allow to reach room temperature. If it is frozen, hope not, thaw the previous day. Mix well the following:

Quantity Ingredients
1/2 Cup Non-iodized salt - (pickling salt works great)
1/4 Cup Garlic Powder
1/4 Cup Onion Powder
2 tablespoons Thyme - ground, heaping
2 tablespoons Bay Leaf - ground, heaping
2 tablespoons Mustard - ground, heaping
2 tablespoons Paprika - heaping
2 tablespoons Black Pepper - ground, fresh, heaping
Use only fresh ingredients. Mix thoroughly and put into a shaker type dispenser. Place the meat on a rack over a pan large enough to contain and rub the mix well into the meat. Load it with all that will adhere. If you don't have enough, mix another batch because you will use any leftover soon. Or you may put it into shakers and provide at the table.

Put 1 cup of water in the pan. By the time it evaporates, there will be enough juices and fat to prevent the juices from burning. Add more water if needed.

Fire up the grill and allow it to reach 350* F. Insert the meat and close the lid. In about 30 minutes, check the water and reduce the temperature to 250 degrees. Find something to entertain your guests, helpers and yourself for 6-10 hours. Time will vary according to thickness of hip, beginning internal temperature, accuracy of grill thermometer, btu capacity of cooker etc. You may shorten the time by increasing the temp. to 350* or separating the hip into 10-15 lb cuts.

After about 5 hours, check the internal temp. and add to the grill a few lumps of hickory or oak which is either green or has been soaked in water for 8-10 hours. Turn off the fire when the internal temp. is about 140* F. Remove from grill and let sit for at least 15 minutes before carving.

Meanwhile, add 2 cups water 1 heaping t. bay leaf to the pan, bring to a boil and deglaze (scrape the bottom of the pan,) taste, adjust for flavor and reduce or add water or seasonings as required. Pour up into a serving dish. Try not to drink it, but serve it hot at the table.

You will need a long 15-18 inch, thin blade, very sharp knife. Slice thinly across the grain. You will need to change your cutting angle from time to time as the grain and bone structure change. Be careful of cutting fingers of those who cannot wait to taste.

We have quite a few other recipes on the grill and will be making them available as soon as they are done. Stay tuned, this is a hot area for our chefs.

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Bad Weather? Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers
Bad Weather?  Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers

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There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements.
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Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!

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When cold, romance or just having to burn something, our designer firepits will do it all.  Get free shipping on SoJoe FirePits today

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