EASTERN NORTH CAROLINA-STYLE BARBECUE SAUCE
Chris Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire. This is an adaptation of his recipe for barbecue sauce meant to be served with his pulled pork.
Provided by Sam Sifton
Categories condiments, dips and spreads, sauces and gravies
Time 10m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Whisk ingredients together in a bowl. Drizzle on barbecued meat. Covered, sauce will keep about 2 months.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 295 milligrams, Sugar 4 grams
BARBECUED SPARERIBS
Steps:
- Stir together sugar, spices, and salt and rub all over ribs to coat well, knocking off excess.
- Put chips in foil and crimp tightly closed to form a packet. Poke holes all over packet.
- Stir together all sauce ingredients until sugar is dissolved.
- Open vents two-thirds in lid and bottom of grill. Light half a chimney of charcoal, then put on one side of bottom rack, mounding and banking against side. Charcoal will be ready for cooking when it turns grayish white (10 to 15 minutes). Temperature should be about 350°F inside covered grill. Add additional charcoal if necessary. (Temperature will gradually drop during cooking; the goal is to maintain a low, continuous heat, about 250°F.) Put wood-chip packet on coals, then arrange grill rack so that one hinged side is over the coals.
- Oil rack lightly. Arrange ribs on rack so that they do not extend over coals, then cover.
- Cook ribs, covered until tender, about 4 hours. Every 20 minutes, baste ribs with sauce, turn over and switch positions, and add about 8 pieces of charcoal to the mound.
CHRIS SCHLESINGER'S BARBECUE SAUCE
Whip up homemade barbecue sauce in a snap with this recipe from chef Chris Schlesinger, used in his Barbecued Oysters with Bacon and Garlic Butter.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for 12 servings
Number Of Ingredients 5
Steps:
- Place all ingredients in a medium bowl; stir to combine.
CHRIS SCHLESINGER'S PULLED PORK
Mr. Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire. This is an adaptation of his recipe that calls for slowly cooking the pork over coals for almost 14 hours, but that's largely unattended, and your patience will be rewarded.
Provided by Sam Sifton
Categories dinner, barbecues, main course
Time 14h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In a grill with a cover, build a small fire to one side, making sure all the wood or charcoal becomes engulfed in flame. (This dish should not be attempted on a gas grill.)
- Mix dry ingredients together in bowl, using a fork to break down hunks of brown sugar. Apply this rub to pork butt with your hands, covering meat entirely.
- When flames begin to die down, leaving flickering coals, place meat on grill on the side without fire. Do not let flames touch meat at any time.
- Cover grill, vent slightly and cook, checking fire every 30 minutes or so, and adding a bit more fuel as necessary, for about 14 hours, until meat is soft to the touch.
- Remove meat from grill with tongs, let rest 10 minutes, and pull meat apart with tongs. Serve on hamburger buns, drizzled with sauce.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 509 milligrams, Sugar 3 grams, TransFat 0 grams
ALL AMERICAN BBQ SAUCE
Make and share this All American BBQ Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 4h10m
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion in oil until soft and golden.
- Add everything else. Bring to a boil, then reduce heat, cover and simmer for 4 hours on the lowest possible heat.
- Puree sauce in batches when cool.
- Will keep refrigerated for up to 2 weeks, or you may freeze for later use.
Nutrition Facts : Calories 2338.2, Fat 53, SaturatedFat 7.7, Sodium 14558.5, Carbohydrate 445.5, Fiber 66.5, Sugar 300.8, Protein 46.8
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