I saw this video and knew I had to post it again here.
JB rants (sort of) about barbecue, smoking, and (horror) boiling meat before barbecuing.
Nine or so minutes long, but worth every minute.
I am pretty much spending all my 'spare' time on two areas: HR (really HR Technology) and Barbecue. So for me it is great anytime I can combine those two interests. So a couple or quick notes on that front.
Second, Trish McFarlane from the HR Ringleader blog, Ben Eubanks from Upstart HR, Mike Owcarz, and myself and some others have had a few conversations about creating an HR Blogger 'Un'conference. A sort of casual, fun, 1 or 2 day event for the HR Blogger community to meet, network, and share their specific expertise to the larger group.
What does that have to do with Barbecue? Well, we are thinking of having the Unconference in Cleveland, Ohio which is in driving range of Western New York which means I can easily haul along this:
Yep, that is my baby and if we can pull of the Unconference in Cleveland I think I will try to come in a day early to fire up the Chargriller and do some brisket, ribs, and whatever else the HR Bloggers fancy.
If you are interested in the HR Blogger Unconference, shoot Trish a note or a DM, she is the mastermind behind these evil schemes or check out the HR Blog Confernece wiki site.
When I have time, I make my own barbecue sauce. I find it works best for me to make the sauce the night before I plan on cooking the barbecue, since 'smoking' day is usually activity filled enough.
This is the basic recipe that I follow, it was based on the Dinosaur BBQ recipe, with some changes mixed in for how I think it works best.
Vegetable Oil - about 4 or 5 tablespoons
1 medium onion minced
1 large or 2 medium green peppers minced
jalapeno peppers - 2 minced, this is a preference thing, you can use 1 or 3, or skip them altogether
4 or 5 cloves of garlic minced up small, again a preference thing, you should use some but could cut it back a bit
2 cups ketchup
1 can 28 or 29 oz tomato sauce
1 cup water
1/2 cup Worcestershire sauce
3/4 apple cider vinegar
juice of two lemons
tabasco, again depending on your preference for heat, i use maybe 3 or 4 tablespoons
1/4 cup spicy brown mustard
1 cup dark brown sugar
2 tablespoons chili powder
2 tablespoons black pepper
Salt (Sea or Kosher are best)
Ground black pepper
In a large saucepan or a Dutch Oven on medium-high heat, cook up the onions, green peppers, and jalapenos in the oil. Cook until soft. Season with some salt and pepper. Add the garlic and cook just a bit more before starting with the wet ingredients.
Next start dumping in all the remaining ingedients, one at a time, and mix everything up good. Bring the sauce to a boil, then turn the heat down so you get a nice simmer going. Taste at this point to check for seasoning, spice levels, etc. Simmer for at least thirty minutes, but even up to an hour is ok.
Remove from heat and you are all set to go. This sauce is a nice, middle of the road basic BBQ sauce, not too spicy, not too sweet. I like it best on beef, but it works with pork or chicken too.
It keeps really well in the fridge for at least a week I would say.