For those of you who are barbecuing today, here is a special treat from Chef Terrell Garrett. It is his very popular barbecue sauce that has been ten years in the making and according to Chef Terrell is close to perfection. This bbq sauce starts with a dry rub that Chef says is an integral part of the recipe

As you can see from the ingredient list, this is going to make a large amount of sauce. Chef Terrell says it needs to be refrigerated and depending on how much barbecuing you do, you may consider cutting the recipe in half. Alternatively, if you have the equipment and experience, you can always bottle some for better storage or even gifts.

I think you are going to enjoy this sauce and would love to hear your comments. If you have your own special barbecue sauce, please tell us about it in the comments section below.

Chef Terrell Garrett’s Barbeuce Sauce Recipe© 2007

The dry rub is listed first.

• 1/2 cup chile powder
• 1/4 cup hickory flavored salt
• 3 tablespoons onion powder
• 2 tablespoons ground cumin
• 1 tablespoon sweet paprika
• 1 tablespoon dark brown sugar
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dry mustard
• 1/2 teaspoon lemon zest

Mix thoroughly and save in a glass jar or zip-lock bag.

Barbeque Sauce Recipe

• 4 cups apple cider vinegar
• 6 cups water
• 6 cups sugar
• 1/3 cup prepared yellow mustard
• 1 1/3 tablespoons  freshly ground black pepper
• 1/2 cup spice rub,(see previous recipe)
• 4 each lemons (juice of)
• 8 cloves minced garlic
• 3 cups chopped white onion
• 1/4 lb. unsalted butter

Combine all ingredients in a large pot.  Turn heat to medium and stir well to melt sugar and dissolve mustard.  Bring to a boil carefully (stirring often), reduce heat to medium low and allow mixture to simmer until onions are done stirring frequently. (approximately 20 minutes.)

Then add:

• 10 cups ketchup
• 1/3 cup Worcestershire sauce
• 1/2 cup liquid smoke

Stir mixture well and bring back to a simmer for approximately 45 minutes, stirring frequently. Let stand to cool, overnight is best.

Caution!

1. Always cook this recipe in a well-ventilated area.  The smell can be overwhelming.

2. Stirring is very important to prevent the sugar from scorching or burning.

3.NEVER substitute another vinegar for apple cider vinegar.

4. Don’t spend a lot of money on ketchup, the cheaper the better.

5. To add heat add 1-1/2 tablespoons of red pepper flakes.

6. The sauce can be bottled for longer life but must be processed in a canner, which gives it an indefinite shelf life.  However, when opened, the sauce must be refrigerated.

Happy Memorial Day Weekend.

A lot of you may be grilling and barbecuing this weekend so I wanted to tell you about an award winning barbecue sauce.

I’m not sure if he was trying to send a message, but it’s called Grumpy’s and as you can see by the label, the company who makes it, is having a lot of fun. This stuff is good. It won 1st Place at the 2007 Scovie Awards and was a 2nd place winner at the America’s Zesty Best Food Contest.

What I like about it is the name and the packaging. I know a whole bunch of people I want to send a bottle to including my Grumpy older brother and my buddy Barbecue Bob.

It comes in four different “heats” including Not So Bold, Bold XX, Goodnight Irene and Black Label. I only have tried Not So Bold and Bold XX and they are both excellent. You can read more about them at their web site.

This is a really good price plus you can pick up some highly acclaimed More Than Gourmet stock reductions for $5 bucks a piece too including one of my favorites, Glace de Fruits de Mer (Lobster Stock) normally $7.50.  A really good deal.  The sale ends midnight Sunday, June 10, 2007.

Grumpy’s Shrimp
Serves 4.

I borrowed this recipe from their web site. It’s from Chef Lezlie L. Ringland and features Grumpy’s Barbeque Sauce but I’m sure you can substitute your own favorite commercial sauce or your own homemade bbq sauce but I would definitely give Grumpy’s a try.

Ingredients

1/3 cup of Grumpy’s Barbeque Sauce® (your favorite flavor)
1/2 cup soy sauce
2 teaspoons fresh ginger, grated
1 clove of garlic minced fine
2 teaspoons of honey
1 teaspoon toasted sesame seeds
1 teaspoon toasted sesame seed oil
1 lb. peeled & de-veined medium to large shrimp
2 to 3 scallions chopped

How to Prepare

Mix all ingredients except shrimp in a bowl.

Heat pan on medium heat with a tablespoon of oil, cook shrimp.

When shrimp become pink (about 3 to 5 minutes) lower the heat & add the sauce.
Heat long enough for all the shrimp to becomes coated in the sauce.

Serve over Jasmine Rice.

I want to introduce you to Chef Mark Vogel, culinary instructor, food writer and doctor of psychology.  He has contributed several food articles on my web site including So You Want To Be A Chef that I just recently posted.

Chef Vogel graduated from the Institute of Culinary Education in New York City and has been writing a syndicated food column “Food for Thought” for a number of periodicals and web sites. I’m hoping he may help me on occasion with my “Ask A Chef” feature answering your cooking questions more thoroughly.

Mark just told me about his new web site Food For Thought that contains all of his writings plus a bunch of Mark’s recipes. I encourage you to check it out when you have a free moment (and come back to The Reluctant Gourmet when you are finished of course).

And to really wet your appetite on what you will find at Chef Vogel’s new site, I’m posting his recipe for Pasta with Basil Cream Sauce. I think you will enjoy it. And don’t forget to read my Novice to Pro interview with Chef Vogel.

PASTA WITH BASIL-CREAM SAUCE
 
12 oz. pasta
Olive oil and/or butter as needed
Pinch of hot pepper flakes
1 small-medium onion, chopped
Salt and pepper to taste
4 cloves garlic, chopped
1 14.5 oz. can chicken broth
1 cup light cream
1 medium to large batch of basil, cut en chiffonade
 
While the pasta is cooking heat the oil and/or butter in a pan with the hot pepper. 

Add the onion, salt and pepper and cook until the onion softens. 

Add the garlic and cook one more minute. 

Add the chicken broth and bring to a boil. 

Add the cream and barely return it to a gentle simmer.  Since it is light cream, over cooking can cause it to break.  Of course you could use heavy cream and dismiss that anxiety. 

Add the basil and additional salt and pepper if needed. 

Add the pasta, stir to incorporate it into the sauce and serve.