Recipes: Barbecue Magic
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My husband considers himself something of a barbecue eating expert and swears that Stevie’s barbecue is truly the greatest he’s ever tasted. Enjoy,
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Stevie Pickett, alias The Love Chef, is a real good ole boy who would do anything for you. This is how he and his cronies prepared Barbra’s Barbecue. Stevie uses a specially made 4’x8’ metal-covered grill with a firebox on each end, a rack in the middle, and one vent pipe. He heats his grill to a very hot 550° F to sear the meat, using charcoal and dry (aged 6 months or more) pecan or oak wood for flavoring. Since most of us don’t have this special grill, Stevie told me you can cook your meat at home by getting your grill as hot as you can and positioning the rack as far from the fire as possible so as not to burn the meat. CAUTION: You may need to turn the meat on the smaller home grill to prevent burning. The following recipe serves 100 people. Don’t let the quantities of ingredients frighten you. Stevie said they could easily be divided. For example, if you want to serve ten people, divide the amounts by 10. If you have a crowd of 25 or so, divide the quantities by four. Easy math equals delicious results.
Assemble:
Combine for the sauce:
Prepare the grill: Start a fire in the grill, scattering wood pieces on it so they’ll smoke and add flavor. While the grill is heating, mix together all the ingredients for the sauce if you haven't already done so. Sprinkle both sides of the meat with salt, pepper and all of the barbecue spice, rubbing it in with your hand. Place the meat on the rack once the fire reaches 550° F or as hot as your home grill will get. With the lid closed, sear the meat for ten minutes. Never turning the meat – unless you absolutely must to prevent burning, quickly baste it with sauce every ten minutes, using a clean paintbrush. Be sure to keep the lid closed as much as possible.
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