BBQ Recipes

Harpoon Beef Short Ribs

Serves 6

4-5 pounds beef short ribs
McCormick Montreal Steak Seasoning (for sprinkling)
6 cloves garlic, minced
1 medium onion, minced
1 can (7 ounces) chipotles in adobo sauce, seeded and
minced, with juice
1 cup ketchup
1 cup maple syrup
2 (12-ounce) bottles Harpoon UFO beer Sprinkle the ribs with Montreal Steak Seasoning and let them rest for about 10 minutes. Combine the garlic, onion, chipotles, ketchup, maple syrup, and beer in a disposable foil pan large enough to hold the ribs in a single layer. Prepare a charcoal or gas grill. Over moderately high heat, brown the ribs. Then place them in a single layer, meatier side up, in the foil pan.

Push the coals to one side of the charcoal grill, or turn one side of the gas grill off and set the other side to medium. Place the pan on the cooler side of the grill and close the grill cover. Maintain just enough heat to keep the liquid barely simmering for about 2 hours or until the meat is tender.

Remove the ribs from the cooking liquid. Skim the layer of grease from the liquid. Place the pan on the hot side of the grill, and boil the liquid until it reduces and thickens. Put the ribs on the cool side of the grill and baste with the cooking liquid, turning and basting a few times. Remove the ribs from the heat and serve immediately.

Adapted from “Charcoal” Charlie Pini, I Smell Smoke!!! team

Lunchmeat’s Winning Wings

Serves 6

2-3 pounds chicken wings, cut to separate drumettes from
slender 2-bone parts, tips snipped off and discarded
1 quart buttermilk
¼ cup Tabasco sauce
1 box (3½ ounces) panko crumbs
1 cup dry rub (your favorite)
Cooking oil (for the grill)
Barbecue sauce (for brushing) Put the wing pieces into a large zip-top plastic bag. In a bowl, mix the buttermilk and Tabasco sauce. Add the liquid to the bag and reseal. Marinate the chicken for 3 to 4 hours or overnight.

Pour the panko crumbs into a shallow dish. Open the bag of marinated chicken. Take out 1 piece at a time, shake off excess buttermilk (but not too much – it helps the crumbs stick), and roll in the panko crumbs to coat. Season all of the pieces liberally with dry rub.

Prepare a grill. For a charcoal grill, after the coals are ready, push them to one side of the grill; for a gas grill, turn off one side of the grill. Oil the grate on the cooler side of the grill by pouring cooking oil on a paper towel and, with a pair of tongs, rubbing it on the grate.

Grill the chicken pieces in batches on the cooler side of the grill (otherwise, the coating will burn before the chicken is done). For each batch, cover the grill and let the wings cook for 20 minutes, then turn them over, re-cover the grill, and cook another 20 minutes. Use a meat thermometer to determine doneness: 180 degrees. During the last 5 minutes of cooking, apply the barbecue sauce on one side of the wings and allow it to saturate the panko crumbs. Remove the wings and serve with extra sauce for dipping.

Repeat with remaining batches.

The Pokey Smokers' Hot and Fast Brisket

Serves 8

1/4 cup plus 1 tablespoon chipotle powder
1/8 cup plus 1 tablespoon salt
1/8 cup onion powder
1/8 cup garlic powder
1/8 cup dry mustard
1 tablespoon cayenne
1 beef brisket flat, about 6 pounds (choose one with a white fat cap covering an entire side)

Mix together the chipotle powder, salt, onion powder, garlic powder, mustard, and cayenne to make a dry rub. Rub all sides of the brisket generously with the mixture (store remaining rub in an airtight container). Cover the brisket with plastic wrap and refrigerate. An hour before cooking, remove from the refrigerator and allow the meat to come to room temperature.

Fill the charcoal ring of a Weber Smokey Mountain Cooker (or other brand) with unlit charcoal briquettes. Fill a charcoal chimney with briquettes and light them. After the briquettes in the chimney are covered with gray ash, dump them on top of the briquettes in the ring. Place an empty water pan in the smoker to protect the brisket from direct heat. Open all vents and bring the smoker temperature to 350 degrees. Place a fist-sized chunk of oak wood on top of the charcoal pile.

Place the brisket, fat side up, on the upper cooking grate. Smoke at 350 degrees for 2 hours. Insert a meat thermometer into the center of the brisket. When the temperature reaches 170 degrees, remove the brisket, place it in a disposable aluminum pan, place pan in the smoker, and continue cooking for another 2 hours.

Use a cooking fork to test the brisket for tenderness. You should be able to push the fork into the meat and withdraw it effortlessly; if the meat clings to the fork, it isn't ready. Let it cook another 20 minutes and test again.

Remove the brisket from the pan, reserving the juices. Wrap the meat in aluminum foil and place in a warm oven or empty insulated cooler until serving time. To serve, cut 1/4-inch-thick slices across the grain of the brisket and brush with the reserved meat juices.