Barbecue Sauce Recipes

Sauce for pork    Send off for some Ollie’s Barbecue Sauce.  http://olliesbbqsauce.com/o_bbq.html   or   Add to your favorite supermarket barbecue sauce: 4 parts apple cider vinegar.   Sauce for Ribs or brisket   Send off for Dreamland Sauce. http://www.dreamlandbbq.com/subgrouping.htm?cat=15278   or   Send off for Ollie’s Rib Sauce.  http://olliesbbqsauce.com/o_bbq.html   or    Add to your favorite supermarket barbecue sauce: 2 parts apple cider vinegar.   With … Continue reading Barbecue Sauce Recipes

Memorial Day at Stately Tanner Manor, Washington, DC: The Finished Product

I apologize for waiting until today to display the finished product of yesterday’s labors. We had company. To resume the barbecue discussion: About 6:15, after people had started arriving, I shut down the grill — closed all vents to kill the fire. I left the meat on the grill to move gradually from cooking to resting. Here’s Butt #1, served at about 7:00, I think … Continue reading Memorial Day at Stately Tanner Manor, Washington, DC: The Finished Product

Other Approaches to Barbecuing

There are other ways to cook barbecue, of course.  Naturally, I think that my way makes the Best Barbecue in the World, but then I’ve been doing this for, what, 38 years now?  I’m at the point where I’m comfortable with my method.  It’s the closest I can get to cooking over an open pit, which is indisputably the best way to cook barbecue.  That’s … Continue reading Other Approaches to Barbecuing

Memorial Day Barbecue, Stately Tanner Manor, Washington, DC: Managing the Heat

Once the cooking starts, the next eight or nine hours involve managing the heat: low and slow is the rule. I keep it low and slow by controlling the oxygen available for the fire.  I usually do this by adjusting the upper vents, opening them a bit to raise the temperature, and closing them a bit to lower the temperature.  I’ll adjust the lower vents … Continue reading Memorial Day Barbecue, Stately Tanner Manor, Washington, DC: Managing the Heat

Memorial Day Barbecue, Stately Tanner Manor, Washington, DC: The Cooking Begins

It’s 10:00 a.m. and people are coming over at 6:00, which means that we’ll eat somewhere close to 7:00.  It’s time to start cooking. When grilling most things — steaks, chicken, burgers — I wait until all of the coals are fully engaged before I empty the smokestack starter onto the grate.*  That creates far too hot a fire for barbecue.  For barbecue, I empty … Continue reading Memorial Day Barbecue, Stately Tanner Manor, Washington, DC: The Cooking Begins

Memorial Day Barbecue at Stately Tanner Manor, Washington, DC: Preparation

We’re having a few people over tonight and I’ll be cooking barbecue.  I have the key ingredients: a couple of medium pork butts, about 6.5 pounds each; well-soaked hickory chunks; hickory chips; and French Market coffee (for me, not for the meat): And for the fire, Kingsford Charcoal and a Weber grill (there are no substitutes). I use a smokestack starter which I’ve filled about 5/6ths … Continue reading Memorial Day Barbecue at Stately Tanner Manor, Washington, DC: Preparation

Grill-Smoked Shellfish

Jim Shahin’s latest column ventures afield to discuss the easy way to cook shellfish adding smoke flavor to oysters, clams, and mussels. https://www.washingtonpost.com/lifestyle/food/when-bivalves-hit-the-grill/2016/05/23/decfc4f6-1917-11e6-924d-838753295f9a_story.html?postshare=3931464011309777&tid=ss_fb-bottom First of all, pay attention to Jim’s advice on grill techniques.  He knows what he’s talking about. Okay, now let’s focus on oysters for a minute.   Why would you want to cook oysters in the first place?  Once you’ve taken a … Continue reading Grill-Smoked Shellfish

Independence Day 2015 in Washington, DC

Another successful celebration of Independence Day in the Nation’s Capital.   We managed to stretch six pork butts among 62 people! We all thank those who established and protected the United States, and all of those who contributed to our feast.  We especially thank the pigs without whose total commitment none of this would have been possible. Continue reading Independence Day 2015 in Washington, DC

Starting

To paraphrase Herodotus, “Neither rain nor sleet nor gloom of night can stay the barbecuer from the swift completion of his appointed rounds.”   (Or “her appointed rounds”as the case may be.)  I omit my commentary during the process of starting the chimneys during a pouring rain, as this is a family blog..  The bowl to the left with brownish water is where I soak … Continue reading Starting