Barbeque University With Steven Raichlen; 0307; America's Crossroads

Just up our Barbecue University. Louisville chicken wings. Spicy. With. Real Memphis dry rub with. St. Louis style stick. As a reservoir from the crossroads of America. From a historic resort in the smoke and the elegant you know ease of West Virginia. For a big university with Steven Wright. Mark. Evers with them right.

BRUMFIEL by Weber making backyard Heroes since 1952. You can visit us at Weber dot com for over 200 recipes grilling tips and more. I. Welcome. To Johnsonville drugs. By barbeques galore. America's barbecue grill superstores. By the companion. Innovative and decorative products for outdoor living. The come. And. Go. And buy craft A-1 steak sauce original TV made possible by public television. Original steak sauce made possible by a one day one steak sauce. He is proud to support public television. Today. The professor barbeques from the crossroads of America.

As America expanded westward so did barbecue. I learned this recipe from an old Kentucky pit master. It's called Moville wings and if you think chicken wings are delicious fried wait till you taste them grill a chicken wing consists of three sections and I'll cut the first section off the second section off there really isn't much meat on this wing tip so save it for making chicken stock and it's actually very easy to cut the chicken wings into pieces just look for the joint and let the knife glide through the joint. These wings get a triple blast of flavor First there's a rub and then there's a marinate and finally the wings are smoked first the rub a simple rub consists of equal parts salt and lemon pepper and paprika. Combine the ingredients for the rub in a bowl and I like to use my fingers to mix just to break up

any clumps in the paprika next sprinkle the wings with the rub. I'm sure to turn the pieces over sprinkle on both sides the salt will actually partially cure the chicken wings. Next let me show you how to make the marinate. Got some butter sizzling in the pan and to it I'll add a couple of cloves finely chopped garlic. Real garlic Please not that preach up stuff in jars and you just want to cook the garlic until it loses its wrongness. Takes about two or three minutes. And the garlic of course as a real depth of flavor to this marinade. It's nice to have a grill with a side burner too so you can do a lot of this cooking outside. Next add a third of a cup of Dijon mustard equal amount

of hot sauce. Next we'll add some freshly squeezed lemon juice and brown sugar. Not too much just for a touch of sweetness. Freshly ground black pepper and because this dish comes from Kentucky we'll add some Kentucky bourbon. And you want to boil these ingredients till the mixture comes together into a smooth marinate. I'm going to let the marinate cool set aside half of the sauce let me show you how to marinate the wings. Now here's a batch of the marinate that I have let cool to room temperature so simply puir it. Over these liver wings. And marinate for two to four hours while the

wings are marinating Let me show you how to make a smoker pouch. Now a smoker pouch is what you use when I gas grill that does not have a smoker about box to start with a sheet of heavy duty aluminum foil to place a handful of soaked wood chips in the center. I'm using hickory chips then fold over one side rather side and bring up the ends. To make a rectangular pouch simply turn it over and poke a few holes in the top of it to release the smoke. Now let's set up the grill. This grill has three burners front middle and back and to set it up for indirect grilling. We light the front and rear burner leave the center burner off.

Lift up one of the grates and position the smoker pads under the grate directly over one of the burners. And of course as always at Barbecue University will brush the grill grate with our monster grow brush and oil it with a folded paper towel dipped in vegetable oil. Next put the wings on the grill. And you'll see. I place the wings on the grate not directly over the burner but over the unlit burner for indirect grilling. I arrange the wings on the grill grate. Now these wings will indirect grill for about

40 minutes and the twist here is the last five minutes I'm going to move the wings directly over the lip burner so that we can just says all the exterior and form a. Crackling. Crisp skin. We call your attention to one other thing you can see I place the wing's skin side up on the grate. That way the winds cook the melting fat the base the way the smell incredible already and I'll show you what they look like in 40 minutes. He's been cooking for about 40 minutes now the last step is to turn on the center burner under the wings and actually. Crisp up the skin over direct grilling so we went from indirect grilling heat on the sides to direct grilling. Fire right under the wing. This goes quick so you want to stay by your grill. You can also cook the wings in a smoker. In this case it would be about two to two and a half hours of

cooking working much lower temperature about 275 degrees. But even when you smoke the wings it's a good idea. Brush them with melted butter and sizzle them directly over the grill to crisp the skin. These guys look pretty good. Here are our little Billings. They're really simple but you can see the most amazing. And if you're looking to avoid crying this is a great alternative. This is a part of the reserve sauce. Take a taste here. It's another slugger from Kentucky. Really boing. What's America's favorite barbecue. I'd put money on ribs at least two great

American barbecue cities back me on this. Memphis and Kansas City. But before you fire up your grill and make your grub you need to know the different types of ribs. So the most popular rib is the baby back. It's a long rectangular cut and the baby back ribs comes from the highest part of the back of the hawg right along the backbone. It's very tender. It's very well marbled. When you eat a baby back you're truly eating high off the hog. A little tougher and more robust is the spare rib that would actually correspond to the rounded portion of the bone on the side of the hog. They have a terrific flavor. And finally here is a rib of a different persuasion. This is a beef rib S.E. cut from the inside of a prime rib and it makes for terrific eating. Now let me show you how I'm going to do the baby backs. There's a great debate in American ribs wet or dry that simply means should you serve the ribs wet and sloppy with barbecue

sauce or dry with barbecue rub. I'm going to show you the original dry ribs from the rendezvous in Memphis. It starts with baby back ribs and on the back of the rib there's a papery membrane. I like to loosen it with a sharp implement like the end of a meat thermometer and then simply grab it with a paper towel and pull it off. OK now the three things that make a rendezvous dry rib unique. First they're grilled not smoked. Second their season only with salt and pepper. The rub goes on at the end. And finally they're not slathered with BBQ sauce. You eat them thickly crusted with spice rub. So here's how it works. First season the ribs on both sides very generously with salt and pepper. Now let me show you how to set up the grill. I've let my lump charcoal in a chimney starter which I'm going to do here is to dump out the coals to form a gentle bed of

fire and notice that I've left about a third of the grill free of coals This is my safety zones of the ribs start cooking too quickly. I can move them to the heat freeze OK. Now place the grill on top. Take your ribs and lay them on the grill. Start grilling the ribs bone side down. This is very unusual usually ribs are smoked or cooked using the indirect method. These are direct grill. OK now you want to work over a fairly moderate fire. And if you get a flare up to simply move the red. Bull or part of the grill of the flare up Diablo and then. Put it back. Cooking time is about 15 to 20 minutes per side. I'm going to show you how to make the problem worse when you are grilling ribs at home to

keep an eye on the grill. Now this isn't the exact family recipe that is a top secret rather it's my version of the rondo a robin It starts with. Sweet paprika chili powder salt black pepper mustard seed garlic powder onion powder time oregano time and a regen Oh Charlie Vargas the founder of the rendezvous was a Greek-American So the Peloponnese influence in this Rob is obvious. Finish up with little brown coriander celery seed and cayenne pepper spice mix the ingredients together. This isn't a Rob to rob end of the meat it's a rub to sprinkle on top for serving. That's great.

Now the final preparation is the mop sauce. And this consists of distilled white vinegar salt a little of the reserved a barbecue rub and finally just enough cold water to mellow the vinegar and whisk these ingredients until the salt crystals are dissolved. Now why is this called a mop sauce where you apply it to the ribs with one of these a barbecue mop mop sauces are thinner than barbecue sauce is when you ply a barbecue sauce use a basting brush. Let's check on the ribs. The ribs are cooked on the bottom. And I've turned them over wants will just says them on the top a little bit. Turn this over this way and the way you tell the ribs are cooked as you look at the ends of the bones and can be shrunk back by about a quarter of an inch. That tells you the rib is cooked.

But the ribs are cooked. Take those off the grill. OK so dip your barbecue mop in the mop sauce. And swab it on top of the ribs. It's a couple of tablespoons of mop. Her rack of ribs. The idea is really just to moisten the top. Then thickly crust the ribs. With barbecue spice. The dry rub originated in Memphis but lots of pit masters everywhere use it today. However this style of serving the rim dry and crusted with spice like that. You only find in Memphis. OK so that's the dry rub red not see how we did here. Dry rub ribs.

Mustard slaw. So here's the rhythm when a rib is perfectly cooked. Should be able to pull it apart with your fingers. This one is. Just great. To slow true to it. So dry rub ribs mustard slaw. It's a Memphis barbecue tradition. Some barbecue is popular coast to coast. Other dishes are enjoyed in a single county or city. Case in point grilled pork steaks with tomato barbecue sauce you find it just about everywhere in St. Louis and almost nowhere else on the planet.

The traditional kind of meat in St. Louis is a pork steak cut from the pork shoulder. You don't live in St. Louis you can have your butcher do this simply by cutting a pork shoulder. Want to meet Saul. Alternatively you can use a ham steak a fresh ham steak cut from the leg of the pork and you recognize that by this round bone in the center. So the first step is to season the pork on both sides with garlic salt pepper and oregano. Now let me show you how to set up the grill. I want to start on a hot grill so I've been preheating this grill and of course as with all direct grilling Barbecue University three rules keep it hot clean and lubricated. We have a one Mississippi two Mississippi Ouch fire and that's very appropriate for St. Louis. Keep it clean with a few swipes.

Of our monster grill brush and to oil the grill grate simply dip a rolled cotton washcloth in oil and draw it across the bars of the grate. Now I'm going to show you how to make a very simple barbecue sauce. It just contains one or two ingredients. Actually the traditional sauce in St. Louis is called mauls barbecue sauce. But being a Made from Scratch kind of guy I figured out how to make a version from scratch. It starts with one and a half cups tomato puree into this add distilled white vinegar corn syrup. Brown Sugar wish to share sauce

molasses lemon juice and lemon zest and folks you don't worry about trying to copy the recipe down. We have it on the website. A little orange juice concentrate for sweetness. Steak sauce. So I saw this Tabasco sauce salt onion powder garlic powder. Black pepper and for a touch of sweetness the brown clothes whisk these ingredients together and gently simmer until the sauce is thick and fragrant. I'm going to use this sauce for both basting and serving and

now that the hard part is over let me show you how to cook the pork. So we're working on a hot grill grate lay the pork steaks on the great running diagonal to the bars the grate. The poor cooks for about four to six minutes per side now want you to notice I've left lots of open space on the grill. You may get some flare ups in the dripping pork fat. If you do it's really easy to simply move away from the flare ups. Now if you like your pork really well marbled the way they do in St. Louis. Go for the shoulder steak if you like a leaner portes de go for the ham steak. Give each day a quarter turn to lay on that handsome Cross had a brill Mark.

You can just press the meat on top. Then we'll give each of these steaks a quarter turn. So how do you know when the pork steaks are ready to turn when you can see blood pooling up on the top side. So simply. Turn the steaks over. And once you turn the meat. You can start tasting it with a tomato barbecue sauce. You never want to baste raw meat. With a cooked sauce. They're ready for another quarter turn to lay that handsome cross

hatch of grill marks on the other side. Now it's true you won't see the bottom of the pork steak. But I like the cross had both sides just for pride of workmanship. I know a lot of you folks out there and St. Louis watch our show and I hope you don't mind if the Yankees show you how to grill work today. So to task for doneness use the Pope test that is press the pork on top. You want to cook pork all the way through. Not overdone but cooked through. So it should be firm just gently yielding. Then transfers each short stick. To the platter. Which I've mined with sage. So here are the St. Louis cork States with tomato

barbecue sauce. You can see we've done a little garnish of grilled apples. I'm going to have a little taste here. It's credibly juicy. And California Cabernet Sauvignon is great with any kind of steak. I bet they don't do this in St. Louis. You may be wondering is there a difference between the ham steak in the shoulder steak. Well let's say. The ham steak is rich and meaty. And the shoulder steak thanks to all that marbling is incredibly tender. So hand steak shoulder steak and grilled pork steak and BBQ. That's it for this time. See him next. Week in university.

The resumes from today's show and this season of BBQ are contained in Stevens award winning book BBQ USA. This 700 plus page celebration of regional American barbecue contains more than 425 firey rest. And now on DVD the best of Barbecue University over three hours of the recipes and techniques that have made Stephen one of the most trusted mains and barbecue. BBQ USA and best of BBQ you can be ordered online by credit card. To learn more about barbecuing and grilling visit our website at WWL dot BBQ you. Got any to. Barbecue University with Stephen Rockland. Brought to you by Weber making backyard Heroes since 1952. You can visit us at Weber dot com for over 200 recipes grilling tips and more.

Johnsonville brat. By barbeques galore. America's barbecue grill superstores. By the companion. And by craft a one steak sauce. Original TV made possible by public television. Original steak sauce made possible by a one a one steak sauce. He is proud to support public television.