Great Weekend.
Jun. 15th, 2007 09:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
flyinbutrsI had an awesome weekend last weekend. Actually, it was a weekend of birthday parties. I had Ali's birthday friday night (Flickr Facebook) which was awesome. Saturday we shopped for my Birtday BBQ on sunday (Flickr Facebook), and did a bunch of gardening to get the backyard to a state where people could hang out back there. Got insanely dirty (see pic below). Saturday night we went to Jody's birthday party at her apt, which was fun.
Sunday was the BBQ, which was amazing. I started cooking around 10am, making bbq sauce and smoking a rack of ribs (see above)). The ribs were fucking amazing... maple bourbon BBQ sauce after brining them in a maple brine. I'll put the recipe's after the cut at the bottom. I also ground my own meat for the first time for the burgers. We had herbed beef burgers and super garliccy pork burgers. Both were great, but I have to say, I was very impressed with the pork ones. They were amazing. All told, we went through 27 pounds of meat, and 1/4 keg of yuengling. Lots of people came (which is always gratifying... incidentally, thanks to all who came, and to those who didn't, maybe next time?).
Recipes:
Maple Brine
1/3 cup Kosher Salt (use ONLY Kosher salt!)
1/2 cup Brown Sugar
1 cup Maple Syrup
3 tablespoons Dijon mustard
1-2 teaspoon dried red pepper flakes
1/2 cup gin
1/2 teaspoon whole cloves
1/4 cup fresh rosemary, chopped
10-12 garlic cloves, minced (or smashed)
2 tablespoons chopped fresh ginger (or more garlic if you happen to be out of ginger)
8 cups water
1. Mix all the brine ingredients together in a pot and bring to a boil.
2. Turn off heat and stir the brine well with a spoon to insure the sugar, salt and maple syrup has dissolved.
3. Let it cool, add meat in some sort of airtight vessel (I like to use the vacuum sealer for brining)
4. Stash is in the fridge overnight.
Marple Bourbon BBQ Sauce
1 tbsp vegetable oil
1 large onion, finely diced
3 medium cloves garlic, minced
1/4 tsp salt
1 1/2 tsp dry hot mustard
2 tbsp fresh parsley, chopped
2 tsp paprika
1 cup chili sauce (Ketchup mixed with chili powder works well too)
1/2 cup bourbon
1/3 cup maple syrup
1/4 cup red wine vinegar
1. In a large fry pan over medium heat, heat oil and saute onion and garlic until translucent.
2. Add salt, mustard, parsley and paprika and simmer for 5 minutes.
3. Add remaining ingredients, bring to a boil, then reduce heat and simmer on low for 30 minutes.
4. Remove from heat and let cool, puree with a stick blender (or a regular one).
Galicky Pork Burgers
1 1/2 to 2 pounds fatty pork shoulder, in chunks
1 teaspoon salt, more to taste
1 teaspoon freshly ground black pepper, more to taste
1 teaspoon minced garlic
1 tablespoon fennel seeds.
1. Put meat, salt, pepper, garlic and fennel in food processor, in batches if necessary, and pulse until coarsely ground: finer than chopped, but not much.
2. Put it in a bowl and sprinkle with salt and pepper. Taste, then add more seasoning if necessary. (If desired, cook a teaspoon of meat in a pan before tasting.) Handling meat as little as possible to avoid compressing it, shape it lightly into 4 or more burgers.
Alternately:
1. Grind meat in a meat grinder.
2. Grind fennel seeds in a coffee grinder or with a mortar and pestle.
3. Mix all ingredients in a bowl and form into patties.
Sunday was the BBQ, which was amazing. I started cooking around 10am, making bbq sauce and smoking a rack of ribs (see above)). The ribs were fucking amazing... maple bourbon BBQ sauce after brining them in a maple brine. I'll put the recipe's after the cut at the bottom. I also ground my own meat for the first time for the burgers. We had herbed beef burgers and super garliccy pork burgers. Both were great, but I have to say, I was very impressed with the pork ones. They were amazing. All told, we went through 27 pounds of meat, and 1/4 keg of yuengling. Lots of people came (which is always gratifying... incidentally, thanks to all who came, and to those who didn't, maybe next time?).
Recipes:
Maple Brine
1/3 cup Kosher Salt (use ONLY Kosher salt!)
1/2 cup Brown Sugar
1 cup Maple Syrup
3 tablespoons Dijon mustard
1-2 teaspoon dried red pepper flakes
1/2 cup gin
1/2 teaspoon whole cloves
1/4 cup fresh rosemary, chopped
10-12 garlic cloves, minced (or smashed)
2 tablespoons chopped fresh ginger (or more garlic if you happen to be out of ginger)
8 cups water
1. Mix all the brine ingredients together in a pot and bring to a boil.
2. Turn off heat and stir the brine well with a spoon to insure the sugar, salt and maple syrup has dissolved.
3. Let it cool, add meat in some sort of airtight vessel (I like to use the vacuum sealer for brining)
4. Stash is in the fridge overnight.
Marple Bourbon BBQ Sauce
1 tbsp vegetable oil
1 large onion, finely diced
3 medium cloves garlic, minced
1/4 tsp salt
1 1/2 tsp dry hot mustard
2 tbsp fresh parsley, chopped
2 tsp paprika
1 cup chili sauce (Ketchup mixed with chili powder works well too)
1/2 cup bourbon
1/3 cup maple syrup
1/4 cup red wine vinegar
1. In a large fry pan over medium heat, heat oil and saute onion and garlic until translucent.
2. Add salt, mustard, parsley and paprika and simmer for 5 minutes.
3. Add remaining ingredients, bring to a boil, then reduce heat and simmer on low for 30 minutes.
4. Remove from heat and let cool, puree with a stick blender (or a regular one).
Galicky Pork Burgers
1 1/2 to 2 pounds fatty pork shoulder, in chunks
1 teaspoon salt, more to taste
1 teaspoon freshly ground black pepper, more to taste
1 teaspoon minced garlic
1 tablespoon fennel seeds.
1. Put meat, salt, pepper, garlic and fennel in food processor, in batches if necessary, and pulse until coarsely ground: finer than chopped, but not much.
2. Put it in a bowl and sprinkle with salt and pepper. Taste, then add more seasoning if necessary. (If desired, cook a teaspoon of meat in a pan before tasting.) Handling meat as little as possible to avoid compressing it, shape it lightly into 4 or more burgers.
Alternately:
1. Grind meat in a meat grinder.
2. Grind fennel seeds in a coffee grinder or with a mortar and pestle.
3. Mix all ingredients in a bowl and form into patties.
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