Barbecue Bbq

Barbecue Bbq

How did the term Barbecue come about?

It's so common now I don't even think about it, but I just saw a bag of chips written as Bar-B-Q and thought it was weird. I guess you could write it that way, but it's usually BBQ or the whole word, barbecue. How did it come about? Other flavors make sense because they explain what they are, for example, sour cream. It's cream that's sour. Other cookouts make sense, too, like a pig roast. It's a pig, being roasted. So, what's up with barbecue?

The word comes from the natives that Columbus and Spanish explorers encountered on Hispanola. They cooked meat over open fires and called it barbacoa.

Carolina Barbecue Pork and Pork Tenderloins With BBQ Sauce

Carolina Barbecue Pork

Ingredients

2 tablespoons packed dark brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
fresh ground pepper, to taste
1/3 cup ketchup
1/4 cup cider vinegar
2 tablespoons molasses
2 teaspoons Worcestershire sauce
1 1/2 lbs pork tenderloins, trimmed of all visible fat ( 2)

Directions

Spray the grill rack with nonstick spray; prepare the grill for indirect heating.

To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne,and pepper in bowl.

Rub half of the mixture all over the pork and let stand 15 minutes.

Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.

Rub the pork with the remaining spice rub.

Place over the indirect heat section of the grill.

Grill 15 minutes.

Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees F, 12-15 minutes longer.

Remove from the grill, cover loosely with foil, and let stand 10 minutes before slicing,.

Serve with the Mop Sauce.

Pork Tenderloins With BBQ Sauce

Ingredients

2 tablespoons packed dark brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
fresh ground pepper, to taste
1/3 cup ketchup
1/4 cup cider vinegar
2 tablespoons molasses
2 teaspoons Worcestershire sauce
1 1/2 lbs pork tenderloins, trimmed of all visible fat ( 2)

Directions

Spray the grill rack with nonstick spray; prepare the grill for indirect heating.

To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne,and pepper in bowl.

Rub half of the mixture all over the pork and let stand 15 minutes.

Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.

Rub the pork with the remaining spice rub.

Place over the indirect heat section of the grill.

Grill 15 minutes.

Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees F, 12-15 minutes longer.

Remove from the grill, cover loosely with foil, and let stand 10 minutes before slicing,.

Serve with the Mop Sauce.

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No-Grill Tender Pork Ribs With BBQ Sauce

Ingredients

2 pork rib racks
yellow mustard
barbecue sauce ( I prefer Sweet Baby Rays)
all purpose seasoning ( recipe to follow )
1 cup kosher salt
1/4-1/2 cup onion and garlic powder, depends on your taste i use 1/2 of both
1/8 cup coarse black pepper, i mix it and put it in a shaker and use it for everything

Directions

Hand massage the yellow mustard on all surfaces of the ribs.

Then to taste sprinkle the all purpose seasoning to the ribs.

Place in a baking pan or roasting pan and set the over for 225-250°F.

Bake for at least 5 hours.

One hour before they are done, begin to baste with BBQ sauce every 30 minutes till you get a decent coating. If you like, you may broil at the end for a little crispness, but the bones by this time will be falling out. Leftovers (if you have any) may be used for pulled pork sandwiches.

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St Louis Style Barbecue Spare Ribs by the BBQ Pit Boys