DEEP IN THE HEART OF TEXAS BACKYARD BARBEQUE CHICKEN
Steps:
- Make sure the whole chicken is rinsed under running water. Cut chicken into quarters, brush with vegetable oil and season with salt, pepper, thyme, and pepper flakes on both sides. Set aside.
- A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood charcoal and ignite. When charcoal has burned to white ash, add chicken quarters skin side down. The process now is to render as much grease from the skin without burning the skin or causing the grease to flare-up on the fire and burn the skin. Take your time and be attentive to what is on the grill.
- At this point, add water soaked hickory chips (a small handful at a time) to the edge of the fire. This will start the smoking process. Seal in the smoke with a lid or the top of the grill. Remember to keep an eye on the chicken and turn when skin is rendered about 8 to 10 minutes. If the smoke dies down, add another handful of hickory chips.
- Grill and smoke chicken for about 15 additional minutes making sure the meat is cooking evenly on both sides. Then begin basting each piece of chicken with barbeque sauce. Don't be afraid to swipe on the barbeque sauce heavy and keep turning each piece to prevent burning in 1 area of the grill.
- Remove barbequed chicken from grill to a platter and serve family style with bowls of Country Greens-Cornbread Pan Stuffing and Peach-Jalapeno Chutney. You may find 1 whole chicken is just not enough to satisfy "A Big Texas Appetite."
- To prepare the collard greens, pick through the greens, discarding any large stems and brown or yellow leaves. Wash thoroughly to remove all grit. With a knife, cut the greens into bite-sized pieces.
- Place the ham hock, onion, chiles and pepper in a large pot over medium-high heat and add enough stock to cover by 1-inch. Bring to a boil. Then reduce the heat to medium-low, cover and simmer for 45 minutes.
- Add the greens in 4 batches, stirring each batch down until wilted and submerged in the liquid. If needed, add more stock to keep the greens covered by 1-inch. Increase the heat, to medium and simmer, 40 to 60 minutes. The length of cooking time depends on the age of the greens; the older the greens, the longer it takes to tenderize them. The liquid (potlikker) should be reduced by 3/4. Remove the ham hock, pull the meat from bones and cut into medium dice. Add back to greens. Remove onion, chop fine and add back to greens. Season with pepper vinegar. Combine with the cornbread and keep warm!
- Cornbread:
- Preheat oven to 425 degrees F.
- Grease a 10-inch cast iron skillet and place in oven.
- Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, eggs and butter. Stir with a few rapid strokes until dry ingredients are just moistened.
- Pour batter into hot pan. Place in the oven and bake for 20 to 25 minutes or until edges are light brown and bread is firm. Remove from oven and let cool. With a knife cut cornbread into 1-inch dice.;
- Peel and pit all peaches. Medium dice 3 peaches, place in a bowl and set aside.
- Puree the remaining peaches in a blender. Pour mixture into a medium saucepan with ginger, sugar, cinnamon, and lemon juice. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes. Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.
TEXAS-STYLE BARBECUE SAUCE
Provided by Food Network Kitchen
Time 1h15m
Yield about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine the beef stock, ketchup, onion, bacon drippings, 1/4 teaspoon salt and 1/2 to 1 teaspoon pepper in a medium pot. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 10 minutes. Remove from the heat and set aside to let the flavors develop, at least 1 hour. Reheat the sauce before serving.
- Photograph by Andrew Purcell
COFFEE BARS
Cut into large or small bars.
Provided by Rosina
Categories Desserts Cookies Bar Cookie Recipes
Yield 36
Number Of Ingredients 14
Steps:
- Combine flour, baking powder, cardamom, and salt; set these dry ingredients aside.
- Combine milk and instant coffee in saucepan, and heat at a medium low setting. Stir until coffee dissolves, and remove from the heat.
- In a large bowl, cream the butter or margarine with the white sugar and 1 cup confectioners' sugar. Beat in the egg, and then beat in the coffee mixture. Gradually blend in the mixture of dry ingredients, and fold in the almonds.
- Spread dough evenly in a 9 x 13 inch baking pan. Bake for 18-20 minutes at 350 degrees F (175 degrees C), or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
- To Make Frosting: Put 1 cup of the confectioners' sugar in a mixing bowl. Beat in the evaporated milk and vanilla extract. Gradually beat in remaining 2 cups of confectioners' sugar. Continue beating until of desired consistency. If consistency is too thick, add a little more milk; if it is too thin, add more powdered sugar.
- Frost the bars with the icing.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 23.8 g, Cholesterol 9.5 mg, Fat 3.1 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 44.9 mg, Sugar 19.2 g
COFFEE BARBECUE SAUCE
This keeps well in the refrigerator (up to 3 months) so you always have some red sauce to put on grilled chicken, beef, or pork for easy weeknight dinners.
Provided by xvc
Yield 48
Number Of Ingredients 7
Steps:
- Combine ketchup, coffee, brown sugar, vinegar, Worcestershire sauce, oil, and cayenne in a medium nonreactive saucepan over medium heat. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Remove from the heat and cool. Transfer to a tightly covered container and store in the refrigerator.
Nutrition Facts : Calories 17.6 calories, Carbohydrate 3.2 g, Fat 0.6 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 91 mg, Sugar 2.9 g
GRAMPA DAVE'S TEXAS CHAINSAW BAR-B-QUE SAUCE
A spicy-sweet sauce that has won rave reviews from all who have tried it.
Provided by David Dominianni
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h
Yield 40
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender, about 5 minutes. Stir in the orange juice, cider vinegar, lemon juice, lemon slices, maple syrup, Worcestershire sauce, ketchup, molasses, and brown sugar. Season with dry mustard, salt, red pepper flakes, cumin and paprika. Simmer for 45 minutes to 1 hour. Remove lemon slices before using.
Nutrition Facts : Calories 56.9 calories, Carbohydrate 12.5 g, Cholesterol 1.5 mg, Fat 0.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 215 mg, Sugar 10.5 g
COFFEE-RUBBED CHEESEBURGERS WITH TEXAS BARBECUE SAUCE
Provided by Fred Thompson
Categories Coffee Fourth of July Father's Day Backyard BBQ Dinner Gouda Ground Beef Bacon Grill Grill/Barbecue Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8
Number Of Ingredients 17
Steps:
- For coffee rub:
- Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
- For burgers:
- Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
- Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
- Place 2 bacon slice halves atop each burger. Cook 3 minutes.
- Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.
- What to drink:
- Beer is a natural pairing for a burger. Keep the southern theme going by pouring a Texas brew. We like the caramel sweetness and mild hoppy flavor of Shiner Bock ($8 per six-pack).
SPARERIBS WITH COFFEE BARBECUE SAUCE
Steps:
- Place spareribs in a large pan, cover with salted water, and bring to a boil. Cook spareribs for 1 1/2 hours, drain, and allow spareribs to cool until they can be easily handled.
- Bone spareribs and trim all visible fat. Discard bones and fat, and cut remaining meat into 1/2-inch cubes and reserve.
- Heat butter in a large saute pan, preferably with a nonstick surface. Add potatoes and onions, and cook until tender.
- Add meat and coffee barbecue sauce and cook until all ingredients are heated through. Stir in corn, caraway seeds, chives, and cilantro. Season and reserve.
- Steam asparagus until fork tender but still vibrant green. Gently stuff asparagus in place of bones in spareribs.
- To plate dish, place spareribs on plate and drizzle with a little barbecue sauce mixture.
- Heat oil in a saucepan. Add vegetable oil, onion, garlic, cilantro, chile, cumin, chile powder, red pepper flakes, lemon zest, and coffee beans and cook for 2 minutes.
- Add the dark brown sugar, red wine vinegar, lemon juice, and ketchup to pan. Cook mixture stirring occasionally, until liquid is reduced by half. Add the salt, pepper, and tomato paste to the mixture. Cover and simmer for 2 to 3 hours, occasionally stirring. Strain and adjust seasonings.
COFFEE BARBECUE SAUCE
Brewed coffee and instant coffee granules add rich color and depth to this sweet-and-sour sauce. It's wonderful spooned over grilled chicken or pork chops. -Julia Bushree, Georgetown, Texas
Provided by Taste of Home
Time 1h5m
Yield 4-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Stir in the remaining ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes or until desired consistency, stirring occasionally.
Nutrition Facts : Calories 55 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
COFFEE BARBECUE SAUCE
An easy to make tasty barbecue sauce made with cold coffee. It keeps well for a long time in a glass jar in refrigerator. Use as a sauce for precooked chicken wings or ribs in the oven. Or cook raw wings as directed below. Sauce can also be used for pork chops or spareribs or any recipe calling for barbecue sauce. Easy to make with readily available ingredients. A good way to use up leftover coffee. Time given is to make the sauce only and the yield is an estimate.
Provided by foodtvfan
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Place all sauce ingredients in a saucepan.
- Bring to a full boil; reduce heat to simmer and cook for 5 to 10 minutes, stirring occasionally.
- TO COOK RAW CHICKEN WINGS:.
- Pour sauce over raw wings.
- Bake for 1 or 2 hours at 350 degrees Fahrenheit until done, basting occasionally.
Nutrition Facts : Calories 402.7, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 1183.9, Carbohydrate 51.5, Fiber 0.3, Sugar 44.4, Protein 1.5
TEXAS BEEF BARBECUE
A boneless beef roast simmers for hours in a slightly sweet sauce before it's shredded and tucked into rolls to make hearty sandwiches. This is a family favorite. -Jennifer Bauer, Lansing, Michigan
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Combine the V8 juice, water, vinegar, ketchup, Worcestershire sauce, brown sugar and seasonings; pour over roast. Cover and cook on low 8-10 hours or until meat is tender. , Remove meat and shred with 2 forks; return to slow cooker and heat through. Spoon 1/2 cup meat mixture onto each roll.
Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 606mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
COFFEE BARBECUE SAUCE FROM TEXAS HIGHWAYS
I like this sauce because it's not overly sweet or thick and ketchupy. I like a sauce that lets the flavor of the meat come through. I always serve on the side in case I have guests that do not wish to have sauce on their meat. Makes a pretty good mop if your meat is drying out before the center is done. I prefer it on beef rather than pork personally. Rumor has it that it cures hangovers if you drink it straight, I am not that brave, lol.
Provided by riffraff
Categories Sauces
Time 35m
Yield 5 cups
Number Of Ingredients 7
Steps:
- Combine ingredients.
- Simmer mixture 30 minutes over low heat, stirring occasionally.
Nutrition Facts : Calories 287.6, Fat 18.6, SaturatedFat 11.7, Cholesterol 48.8, Sodium 2870.3, Carbohydrate 34.2, Fiber 0.2, Sugar 24.6, Protein 1.1
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