Carolina Vinegar Based BBQ sauce

I really like the strong vinegar barbecue sauce. Here's another recipe I'm using as a base.

Ingredients

• 2 cups apple cider vinegar
• 2 tablespoons dark brown sugar
• 1 tablespoon ketchup
• ½ tsp cayenne pepper
• 1 teaspoon of red pepper flakes
• 1 teaspoon of ground pepper
• 1 teaspoon salt

Instructions

1. Place all ingredients in a pan.
2. Cook on stove top at Medium heat.
3. Bring to a boil.
4. Whisk together until sugar and salt are completely dissolved. Remove from heat.
5. Cool to room temperature.
6. Pour sauce into a jar or bottle. For best results, refrigerate one day before serving.
7. Shake well before serving.

Credits: https://www.aforkstale.com/carolina-barbecue-sauce-recipe/

Uncle Phil's Barbecue Sauce

Well, I think that Uncle Phil got it from a guy named Larry Simms. Either way--here it is:

Larry Simms Sauce
Harleyville SC

• 1 quart ketchup
• 1/2 quart mustard
• 1/2 quart white vinegar
• 5 cups sugar
• 1/2 cup crushed red pepper
• 5 oz. Worcestershire sauce

I usually use a little less sugar and a touch of ground red 🌶. Put all ingredients in a pot and warm while mixing - adjust to taste. Great on pork or chicken.

CrockPot Chili

Ingredients

• 2 Tbsp olive oil
• 2 lbs lean ground beef
• 1 large yellow onion, finely chopped
• 3 cloves of garlic , finely minced
• 2 (14.5) oz cans diced tomatoes with green chilies
• 3 (8 oz) cans tomato sauce
• 1/2 cup chicken broth
• A dash of Maggi 
• 2 Tbsp chili powder*
• 2 1/2 tsp ground cumin*
• 2 tsp paprika*
• 2 tsp cocoa powder*
• 1 tsp granulated sugar
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper , to taste
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can Ranch Beans with jalapeño

*I used a packed of Hammett House Chili Mix

Preparation

1. Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
2. Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 Tbsp in with beef. Pour browned beef into slow cooker. (I also added some saved fat and broth from smoking a brisket that I had in the freezer. And a few dashes of Maggi.)
3. Add diced tomatoes, tomato sauce, 1/2 cup water chicken broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5 - 6 hours.
4. Stir in dark and light red kidney beans and allow to heat through, about 10 minutes (if you want the soup to have more liquid you can add in another 1/2 cup water or beef broth).

Rigatoni with Sausage & Fennel

Another recipe from Ina Garten. I used loose hot Italian sausage from Whole Foods. If it weren't so bad for me, I'd make it more often. I also didn't simmer it for 20 minutes on the first attempt. Very little is lost in skipping that step.

Ingredients

• 3 tablespoons good olive oil
• 3 cups chopped fennel (1 large bulb)
• 1 1/2 cups chopped yellow onion
• 1 1/4 pounds sweet Italian sausages, casings removed
• 2 teaspoons minced garlic (2 cloves)
• 1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 cup dry white wine
• 1 cup heavy cream
• 2/3 cup half-and-half
• 2 tablespoons tomato paste
• 1 pound rigatoni
• 1/2 cup chopped fresh parsley leaves
• 1 cup freshly grated Italian Parmesan cheese, divided

Preparation

1. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. 
2. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. 
3. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. 
4. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
5. Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

Melanzane Ripiene

Dose per sei o sette persone

Ingredienti

• 1 kg di melanzane  (4-7 dipende dalla grandezza)
• 2 uova
• 400gr di vitello macinato
• 100gr di parmigiano grattugiato
• 15mL d’olio d’oliva
• uno spicchio tritato d’aglio
• basilico tritato
• 100gr pane grattugiato
• sale e un po’ di pepe nero macinato
• [sugo già preparato]

Preparazione

1. Lavare le melanzane e tagliarle a metà.  Incavarle, e la parte che si toglie, deve essere tagliata a cubetti (app. 1cm3)
2. Prendere una pentola grande  e riempirla con 2 litri d’acqua e portarla ad ebollizione, aggiungere un cucchiaio di sale.
3. Quando l’acqua bolle, mettere nelle pentola le melanzane (tagliata a metà e anche la parte incavata), e bollire per 10 minuti.
4. Scolare il tutto e lasciare raffreddare le barchette e unire i cubetti agli altri ingredienti in una scodella.
5. Infine, amalgamare tutti i ingredienti e riempire le barchette. [Poi per cucinarle, bisogna preparare un sugo.] Mettere le barchette riempite in una pentola e aggiungere il sugo a metà.
6. Cucinare per 30 minuti a 140°C.  Togliere dal forno e servire con sugo.

Fusilli

I spent six weeks in San Demetrio di Corone in Calabria one summer back in 2002... I wrote this up when I was there.

Dose per sei o sette persone

Ingredienti

• 3 uova
• 1 kg farina tenero “00”
• 15 mL d’ olio d’ oliva
• sale (a gusto)
• acqua

Preparazione

1. Mescolate tutti gli ingredienti in una scodella, aggiungete l’acqua necessaria per la consistenza della pasta.
2. Quando l’impasto è pronto, arrotolate la pasta tagliata a pezzi della grandezza di una penna, più o meno lungo cm 6.
3. A questo punto, avvolgete ogni pezzo intorno ad un ferro usando il palmo della mano e allungate il pezzo di pasta.
4. Velocemente, togliete la pasta dal ferro e mettete sulla tavola per seccare.
5. Quando la pasta è secca, bollite una pentola d’acqua.  Quando l’acqua bolle, aggiungete 15mL d’olio d’oliva, un po’ di sale; infine, aggiungete la pasta facendo a cuocere per 7 o 10 minuti.
6. Scolate la pasta e servirtela con il vostro sugo preferito.

Sugo

Ci sono due tipi di sugo che si può usare per fusilli di solito.  Questo sugo sarà usato con le melanzane nella prossima ricetta.

Ingredienti 

• 1 litro di salsa di pomodoro O 1 kg di pomodori frullati 
• 15 mL d’olio d’oliva
• uno spicchio d’aglio
• sale 
• (vitello)

Preparazione

Pomodori e Basilico

1. In una padella, soffriggete una tazzina d’olio d’oliva (15 mL) e uno spicchio d’aglio per un minuto.
2. Aggiungete un litro di salsa di pomodoro (o 1 kg di pomodori frullati) e un cucchiaio (5gr) di sale.
3. Bollite per 30 minuti almeno.
4. Infine, aggiungete basilico per 5 minuti e servite.

Pomodori e Carne

1. In una padella, soffriggete una tazzina d’olio d’oliva (15 mL), uno spicchio d’aglio, i vostri pezzi di carne, 2 cucchiai di sale.  Non cucinate le carni completamente ma a metà cottura.
2. Aggiungete un litro di salsa di pomodoro (o 1 kg di pomodori frullati) e un cucchiaio (5gr) di sale.
3. Bollite per 45 minuti almeno.
4. Servitelo 

Verdure Gratinate al Forno

Baked Vegetables with Bread Crumbs

Ingredients:

• 2 red bell peppers
• 2 white onions cut into 1/2" rings
• 2 zucchini cut lengthwise about 1/4" thick
• 1 eggplant cut crosswise about 1/4" thick
• Sea salt 
• 1/2 c. e.v.o.o.
• 2 c. seasoned bread crumb (2 tsp dry oregano or chopped flat-leaf parsle, 2 Tbsp grated pecorino romano, reggiano, or grana padano)

Method

1. Preheat oven to 350ºF.
2. Place slices on parchment paper-lined baking sheet.
3. Toss the vegetables in the slat, then in half of the olive oil.
4. Layer bread crumbs on top--at least 1/4" thick.
5. Drizzle remaining e.v.o.o. over the top. 
6. Bake, covered in aluminum foil for 30-40 mins.
7. Uncover and bake 20-30 mins more. 

Slow-smoked Beef Brisket

I got an offset smoker a couple of months ago, and I've been loving it. So far the ribs and the brisket that I have made have turned out great. More for memory than anything else, I've been tweaking this recipe from the NYTimes (which sounds about as blasphemous a source as any one could imagine for Texas barbecue.)

Ingredients

• 1 whole beef brisket, both point and flat cuts, 10 to 14 pounds (see note)
• ⅔ cup black peppercorns
• ½ to ⅔ cup coarse salt, preferably Morton’s kosher salt
•  Hardwood charcoal
• 3 cups wood chips, preferably oak, soaked at least 1 hour or overnight

1. Remove brisket from any packaging and dry with paper towels. Place fat side up (with the thicker point cut on top) and use a sharp knife to trim the fat on the top to an even sheath about 1/2-inch thick. (Most of the ones that I have bought have come more or less with this amount of fat. I've also been cooking with smaller briskets if I only have about 4-6 people over. The cooking time is far lower; 3-4 hours.)
2. Put a good amount of pepper and salt on the brisket and then rub it whatever spice mixture you would like. (I have been experimenting, but honestly Weber makes a great one already mixed up.)  Cook immediately, or set on a rack in a sheet pan, cover loosely, and refrigerate for at least 8 or up to 36 hours. This will develop a crustier “bark” on the finished brisket.
3. Remove and clean the grates of a charcoal grill or smoker, preferably one with a temperature gauge. 3/4-fill a chimney starter with charcoal, light it and let burn down until gray with ashes. Dump the charcoal in the offset smoker and close lid. When temperature settles at 225 to 250 degrees, put wood chucks (I have been using mostly hickory and some mesquite) over the coals. Lay brisket on the grate of the smoking drum, fat side up. Cover.
4. Cook at about 225 degrees, maintaining the temperature with additional charcoal and wood chips, for 4 to 6 hours, or until the internal temperature of the meat’s thickest part reaches 170 to 180 degrees on an instant-read thermometer. At this point, you can continue cooking it on the grill, or in a 225-degree oven. In either case, remove brisket from grill and wrap in unwaxed parchment or butcher paper. Then wrap well in foil. Return to grill or place in oven. (Although the internal temperature will remain steady at about 180 degrees during this final cooking, it will take anywhere from 2 to 4 hours more for the meat, fat and collagen to soften completely. Start testing after 1 1/2 hours, prodding brisket with your finger to see how it responds: the meat should become soft and balloon-like, almost jiggly.)
5. When meat is done, set aside for at least 30 minutes to let juices settle. (In a cooler, well wrapped, the meat will stay hot for at least 4 hours.) Remove foil and paper. Separate the point from the flat cut; trim off any remaining fat and membrane, and cut into 1/2-inch-thick slices.

https://cooking.nytimes.com/recipes/1016755-slow-smoked-brisket

I also used this CharBroil article for some ideas, too:
https://www.charbroil.com/community/smoke-beef-brisket-charcoal-grill/

Pioneer Chicken Rub

Ingredients

• 2 teaspoons Paprika
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Thyme
• 3/4 teaspoons Salt
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Ground Pepper

Here's how the Pioneer Woman recommends preparing it:

1. Preheat grill to medium high heat. Lightly brush grill with oil.
2. In a small bowl, stir together paprika, chili powder, cumin, thyme, salt, garlic powder and pepper.
3. Place the chicken thighs in a large bowl, sprinkle the spice mixture over the chicken and toss to coat.
4. Grill the chicken until it is just cooked through, 4 to 5 minutes per side.
5. In a small bowl, whisk together 2 Tbsp of red wine vinegar and 1 Tbsp of honey. Brush mixture over grilled chicken. Serve.

http://thepioneerwoman.com/food-and-friends/spice-rubbed-grilled-chicken/

Congee

• 6 cups water
• 4 cups low-sodium chicken broth
• 1 1/2 pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat
• 1 cup long-grain white rice
• 1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
• 2 teaspoons kosher salt, plus more as needed
• Pinch freshly ground white pepper, plus more as needed
• Coarsely chopped fresh cilantro, for garnish
• Thinly sliced scallions, for garnish

1. Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.
   
2. Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the congee. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.