Loveless BBQ Sauce

This is an all purpose BBQ sauce used at the Loveless Cafe outside of Nashville. Use a condensed hotter version for pork by doubling the amount of peppers. Its michoppedld form is great for chicken. For a mustard base sauce in the Carolina fashion reverse the amounts of mustard and ketchup.

1/8 cup melted butter
1 cup diced yellow onions
1/3 cup diced green peppers
1/3 cup diced red peppers
1 tablespoon of ground black pepper
1/4 tablespoon crushed red peppers
1 tablespoon chopped garlic
1 tablespoon salt mixed with 1/2 cup water (Brine)
1/4 tablespoon chili powder
1/2 cup light brown sugar
1/2 cup dark brown sugar
1 cup honey
1/4 cup molasses
1/2 cup cider vinegar
1 tablespoon yellow mustard
1 tablespoon Worcestershire
4 cups Heinz ketchup #10 can

Saute' the onions, peppers, and crushed red peppers in canola oil lightly browned. add chopped garlic, simmer 1-2 minutes then and brine and simmer for 5 more minutes. Add brown sugar, honey, and molasses and cook until the sauce begins to caramelize. Add vinegar, mustard, and Worcestershire and simmer 15 minutes. Add ketchup and simmer 10 minutes more. let cool.

Memphis in May

Memphis in May is taking applications for the world's best BBQ cook off! Held every year in Mempis Tennessee by the mighty Mississippi. I will be there to sample all the great pig that yall have to offer! Hope to see everybody there! Here is where you can sign up for the competition.

http://www.memphisinmay.org/teaminformation

Bet you cant watch this without laughing. Great music to go with your next BBQ Bash. Leon Russel is the man.

Western Style Mop and Slop Sauce

5 oz. Worcestershire sauce
1/4 tsp brown sugar
1 tsp. garlic salt
1/2 cup lemon juice
1/4 dried onion
2 cups water
1/2 tsp pepper
1/4 cup margerine
1 cup vinegar

Combine all ingredients, bring to a boil. Simmer 10 minutes. Awesome for pulled pig

New Sauce Recipe

SPICY SOUTHWEST BBQ SAUCE
Ingredients:
6 cloves unpeeled garlic, 2 cups ketchup, 2 stalks chopped celery, 1 cup water, 1/2 cup chopped onion, 1/2 cup packed brown sugar, 1/2 cup real butter, 1/2 cup Worcestershire sauce, 1/2 cup cider vinegar, 3 tablespoons chili powder, 2 teaspoons of ground coffee, 2 teaspoons dried crushed red pepper, 1/2 teaspoon salt, 1/2 teaspoon ground cloves

Bake garlic in small pan at 350 for about 25 minutes or until golden brown
Combine garlic and rest of ingrediants in saucepan
Bring to a boil, reduce heat and simmer for 20 minutes. Cool.
Pour mixture into a blender and blend until smooth.

Hope yall like this!

Yall check out this great blog on BBQ: http://barbequemaster.blogspot.com/

Smoke a little Smoke

What is smoke exactly and why does it make food taste so good? This may seem like an obvious question but look below the surface and the process of smoking is a little more complex than you would imagine. First is the smoke itself. Smoke is of course produced by fire, the grayish cloud is made up of various chemicals put off by combustion. Along with the visible gray matter of smoke is also an invisible cloud of hot vapor which plays a very important part in the actual cooking process. The main flavor components of wood are ketones, phenols, aldehydes, and carbolic acids. The hot vapor, not the visible gray matter, carries these aloft and into the meat, infusing it with that smoky taste we all know and love. The heat given off by smoke partially dries the food, making it less likely to decay. As an added bonus, the removal of water makes smoked food higher in concentration of nutrients. Ever wonder why beef jerky has so much protien? The smoking process packs the protien into the a tight space rendering a massive blast of muscle building goodness into every bite of jerky. This compact packaging job done by the smoking process makes jerky and other smoked foods perfect for back packing, hunting, or any outdoor adventure. Then, after the food has dried a bit, chemicals in the smoke condense on the surface of the food, giving it that signature smokey color. Still other chemicals disolve in the liquid content of meat and the fat, and these chemicals pentetrate the surface to flavor the inside of the meat. While flavoring the meat, these chemicals kill off harmful bacteria and micro organisms, this aids in preservation already started by drying the food. Many times fats and oils cause fresh meat to spoil, the phenols in smoke help to prevent this decay by acting as an antioxidant. Remember, not only is smoking superior for creating great flavor, it also helps keep meat freash and perfectly clean, improving the quality of any cut of meat.Just thought it might be helpful for yall to know what is actually taking place the next time you are smoking some superior swine or bowana style bovine.