This new page includes the delicious recipes the " Belcher chefs " want to share with the rest of us. So far Terry has graciously given us her cheesecake recipe and Larry partaken with his brisket and barbecued ribs secrets. I will keep adding to the recipes posted on this page, so scrawl down to find the earliest postings of the yummiest recipes !
From Terry, just in time for a 4th of July cookout!
I want to share one of our family's all time favorites (if not the favorite!) recipe for "Larry's brown ribs" - better known in my recipe box as Bill's Barbeque Sauce. This is a recipe that an old friend of my dad's (from their early days in basic training) made up and I must admit even though he was from Michigan it is still a great sauce!
I want to share one of our family's all time favorites (if not the favorite!) recipe for "Larry's brown ribs" - better known in my recipe box as Bill's Barbeque Sauce. This is a recipe that an old friend of my dad's (from their early days in basic training) made up and I must admit even though he was from Michigan it is still a great sauce!
Bill's Barbeque Sauce
3/4 cup soy sauce
1 T. Dry mustard
1/3 cup L&P Worcestershire sauce
1 T. Black pepper
1/2 cup red wine vinegar
1 T. salt
1/3 cup lemon juice
1 1/2 cups corn oil
1 tsp. parsley flakes
4 cloves garlic chopped (or 1/2 tsp. garlic powder)
Blend all ingredients in the blender until frothy. Use as a marinade for at least 2-3 hours (I like to leave it all day) for pork ribs or chicken.
After starting the meat, return the sauce to the blender and get it frothy again (sticks to the meat better!) Baste periodically during cooking. (If this part grosses you out you can just set aside some of the sauce when you make it up to use as the basting sauce as it make a good amount of sauce.)
Hope everyone enjoys this as much as we do!
TLB
Thanks Terry !
STOVETOP SMOKER BABY BACK BBQ RIBS
- 4 to 5 pounds baby back ribs ( 2 full slabs )
- 2 TB kosher salt
- 1 TB dark brown sugar
- 1 TB paprika
- 3/4 teaspoon granulated garlic powder
- 1 1/2 teaspoons granulated onion powder
- 1/2 teaspoon cumin powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- Barbeque Sauce, recipe follows
Place the ribs on a large baking sheet. in a small mixing bowl, combine the kosher salt, brown sugar, paprika, garlic powder, onion powder, cumin, black pepper and cayenne. Stir well to combine. Divide the mixture evenly between the racks and rub well onto all sides. Wrap the ribs in 2 layers of plastic wrap. Allow to sit undisturbed for at least 20 minutes, and up to 8 hours before proceeding. ( Refrigerate if ribs stay longer than 20 minutes )
Remove the ribs from the refrigerator and allow to come to room temperature for 1 hour. Prepare a stovetop smoker according to manufacturer's instructions. Remove the plastic wrap and place the ribs on the rack in the smoker. Close the lid and smoke for 1 hour over low heat.
Preheat oven to 275 degrees F.
Remove the ribs from the smoker and place in a foil lined baking sheet sprayed with Pam. generously brush the ribs on both sides with the sauce and cover with aluminum foil. Bake for 2 hours. Remove from the oven and allow to rest, covered, for 20 minutes.
Using a sharp knife, slice between the ribs and serve with additional sauce on the side.
Barbeque Sauce :
- 1/2 cup red wine vinegar
- 1 cup chopped yellow onions
- 1 TB minced garlic
- 1/4 cup light brown sugar
- 2 teaspoons hot pepper sauce
- 1 cup ketchup
- 1 teaspoon lemon zest
- 1/4 fresh lemon juice
Combine all ingredients in a blender and blend until smooth. Transfer to a non reactive saucepan and simmer for 20 minutes to allow the flavors to marry. use immediately, or refrigerate in a non reactive airtight container for up to 2 weeks.
Terry tells me this barbeque sauce is also delicious with the brisket recipe ......
TERRY'S BLUEBERRY DESSERT
Crust: 1 Supermoist Butter Recipe cake mix
1 stick margarine or butter
1 egg
Mix until crumbly then press into a 9X13 inch pan (I use a bit of Pam in the bottom)
Layer 1: 2- 8oz. cream cheese
2 eggs
3/4 cup sugar
2 teaspoons vanilla
Whip until creamy then spread on crust. Bake at 350 for 30-40 minutes or until "set"
Layer 2: 16 oz. sour cream
1/4 cup sugar
1 tablespoon vanilla
mix until smooth, then spread on top of baked mixture
Layer 4: 1 can blueberry pie filling
Spoon filling over top. Cover and refrigerate dessert for at least 8 hours.
Terry brought this dessert to McC for the PTA Appreciation luncheon and luckily there was some left over...... So, we all grabbed a plate and a spoon and tried a bite..... YUMMY !!!!
LARRY'S BARBECUED TEXAS-STYLE BEEF BRISKET
Set the brisket on a large sheet of plastic wrap. in a medium bowl combine the dark brown sugar, kosher salt, paprika, garlic powder, onion powder,black pepper, cayenne and cumin. Rub the mixture onto the brisket and wrap tightly in plastic wrap. place on a baking sheet and refrigerate at least 6 hours or up to overnight. Remove the meat from the refrigerator and let come to room temperature.
Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. remove, drain and set aside.
Prepare a stove-top smoker according to the manufacturer's instructions. remove the plastic wrap and place the brisket on the rack over low heat. Close the lid and smoke for 2 hours.
Preheat the oven to 275 degrees F.
Remove the meat from the smoker and wrap in a large sheet of aluminium foil. Place on a baking sheet and roast until meat is tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees f, about 3 to 4 hours. remove the meat from the oven and let rest
for 20 minutes before carving the meat " against the grain "......
Serve with Barbecue Sauce on the side for dipping.
Barbecue Sauce
In a large saucepan, heat the oil over medium-high heat. Add the onions and cook until soft, stirring, for 4 minutes. Add the garlic and cook stirring for 1 minute. Add the ketchup, brown sugar,molasses, vinegar, lemon and orange juices, mustard, Worcestershire and hot sauce and bring to boil. Lower
the heat to a simmer and cook, stirring occasionally until sauce is thick enough to coat the back of a spoon and the flavors marry 15 to 20 minutes. Remove from the heat and let cool slightly before serving.
If you have read my post on the Home page you have seen the Bedaw family in action... This was my very first brisket ever and it was delicious. Not quite as good as Larry's ( which I had tasted before )I must say ... That got me started with the smoking / grilling / barbecuing frenzy, and all I can say is that if you are used to grilling you should definitely give this recipe a try. I think Pat and Gerry may be the next proud owners of a stovetop smoker...... Let's all thankfully blame the Belchers !!!! |
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