rants & recipes

Archive for the ‘bbq’ Category

Eastern NC Porkless BBQ

Posted by trktos on 23-May-2010

About three summers ago, we made ourselves a clay pot smoker (pretty much just like this one). Here are some photos of ours in action last year. It’s worked really well for us, although we’ve only used it 3 times.

We got an early jump on things this year, though, so maybe we’ll use it more than once this summer. (And I’m sure we’ll look at this post then – note to future selves – smoker temperature between 200 and 210 degrees!)

We used the same pork seitan recipe that we used the first year. Complete with Eastern NC vinegar-based bbq sauce, homemade buns and homemade coleslaw (recipes below). Absolutely delicious!!!

Creamy Coleslaw (based on this recipe)

  • 1 small/medium green cabbage (shredded yielded my about 1lb, 12 ounces)
  • 2 carrots, shredded
  • 1 small yellow onion, finely diced
  • 14 tbsp vegan mayonaise (2 tbsp shy of 1 cup – go ahead, use a cup and slightly generous measures of mustard, vinegar and agave – there certainly wasn’t an over-abundane of sauce.)
  • about 2/3 tbsp spicy mustard
  • 1 1/2 tbsp apple cider vinegar
  • 1 1/2 tbsp agave
  • dash black pepper
  • about 1/4 tsp salt
  • celery and mustard seeds

Eastern NC Vinegar BBQ Sauce (based on this recipe)

  • 1 cup apple cider vinegar
  • 1/4 cup water
  • 1 tbsp brown sugar
  • 1/4 tsp ground black pepper
  • 1/2 tsp red pepper
  • 1/4 tsp red pepper flakes
  • pinch chipolte chili powder

Gently heat on stovetop to dissolve sugar. Best made a day in advance.

Hamburger Buns (based on this recipe)

  • 2 1/4 cups warm water plus 1/4 cup Better Than Milk Powder
  • 1/4 cup turbinado sugar
  • 1/4 cup vegan margarine, melted
  • 4 tsp yeast
  • 2 tsp salt
  • 4 cups all-purpose flour
  • 2 cups whole wheat flour

Bun instruction:

  1. Proof yeast for about 5 minutes.
  2. Knead dough in bread mixer for a few minutes, adding flour if needed but leaving slightly wet dough.
  3. Let dough rest for 5 minutes.
  4. Dump dough out onto floured surface, kneading in more flour by hand until dough won’t stick to fingers. (I work in more whole wheat flour.
  5. Form rolls (I made about 16?), spacing out in two 9*13 greased pans.
  6. Let rolls rise for 20 minutes.
  7. Preheat oven to 400 degrees.
  8. Put buns in oven, turn temperature down to 375.
  9. Bake for 15 minutes. Turn off heat and leave buns in oven for another 10 minutes or so.
  10. Remove pans from oven, flip buns with spatula and cover pans with foil or a towel – the steam will soften the bottoms so they aren’t crunchy.
Advertisements

Posted in 0: Recipes, bbq, bread, cabbage, main dish, rolls, spicy | Comments Off on Eastern NC Porkless BBQ

Seitan BBQ Riblets

Posted by trktos on 21-February-2009

Ingredients:

  • 2 cups vital wheat gluten
  • 4 tsp paprika
  • 4 tbsp nutritional yeast
  • 4 tsp onion powder
  • 2 tsp garlic powder
  • 1 1/2  cups water
  • 4 tbsp tahini or other nut butter
  • 2 tsp Liquid Smoke
  • 2 tbsp soy sauce
  • 2 cups of your favorite BBQ sauce – we use this one (1 recipe).

Instructions:

  1. Preheat oven to 350 degrees.
  2. Grease and parchment a 9 * 13 casserole dish.
  3. Combine all ingredients together. Mix and knead until combined.
  4. Spread dough in a 9 * 13 casserole pan.
  5. Cut into 8 horizontal pieces and then into 16 by making a long cut down the middle.
  6. Bake for 25 minutes.
  7. Remove from oven, flip and add 1/2 the sauce.
  8. Return to oven, increasing temperature to 400 degrees.
  9. Cook for 10 more minutes.
  10. Remove, flip, add remaining sauce.
  11. Cook for a second 10 minutes.

Notes:

  • riblets doubled from this recipe. cooking technique from this recipe.

Posted in 0: Recipes, bbq, main dish, meat subs, seitan, spices, flavors | Comments Off on Seitan BBQ Riblets

Eastern NC BBQ Sauce

Posted by trktos on 21-February-2009

Ingredients:

  • 1/2 cup soy sauce
  • 1 cup vegetable broth (1 cup water + 1 Rapunzel cube)
  • 4 tbsp apple cider vinegar
  • 3 tbsp sugar
  • 2 tsp dried onion flakes or 1 tsp onion powder
  • 2 tbsp Dijon mustard
  • 2 tsp roasted garlic bits or 1 tsp garlic powder
  • 1 tsp red paprika powder
  • 1/2 tsp each: dried thyme, dried oregano, red pepper flakes
  • 1 tsp liquid smoke
  • 1 tbsp olive oil

Instructions:

  1. Mix all ingredients together.
  2. Heat gently in sauce pan to dissolve sugar and vegetable cube.

Notes:

  • Adapted from this recipe.

Posted in 0: Recipes, bbq, sauce, spices, flavors | Comments Off on Eastern NC BBQ Sauce

Kansas City BBQ Sauce

Posted by trktos on 14-February-2009

Ingredients:

  • 1 generous tbsp Earth Balance
  • 1 tbsp onion flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes
  • 3 tbsp blackstrap molasses
  • 2 tbsp apricot jam
  • 2 tbsp prepared mustard
  • 1 tbsp chick’n boullion
  • 1 tbsp vegan Worcestershire sauce
  • 1-2 tsp liquid smoke
  • 3 tbsp lemon juice
  • 1 tsp black pepper
  • dash soy sauce
  • approx. 300 g ketchup
  • approx. 1/2 cup water (original recipe called for 1 1/2 cups ketchup – that was too sweet for me, so I used less ketchup and added water)

Instructions:

  1. Mix ingredients together, heat to melt Earth Balance.
  2. Bake, with vegan meat, at 450 degrees, until bubbly and thickened.

Notes:

  • Altered from this recipe.

Posted in 0: Recipes, bbq, sauce, spices, flavors | Comments Off on Kansas City BBQ Sauce