Read 1,001 Best Hot and Spicy Recipes Online
Authors: Dave Dewitt
Tags: #Cooking, #Specific Ingredients, #Herbs; Spices; Condiments
1,001 Best Hot and Spicy Recipes (70 page)
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4.
Remove the ribs from the grill or smoker. Serve with additional finishing sauce on the side.
Kansas City Long EndsRemove the ribs from the grill or smoker. Serve with additional finishing sauce on the side.
Yield: 4-6 servings
Heat Scale: Medium
Long ends are the lean, thin bones of spareribs, while short ends are the shorter, fatter, meatier hind sections. The combination of the rub and finishing sauce is traditional in Kansas City-style barbecue. The sauce is sometimes slathered over the ribs during the last half hour of smoking and is always served on the side. Why not serve these ribs with french fries, corn on the cob, spicy baked beans, and hot peach cobbler for dessert? (Note: This recipe requires advance preparation. )
Kansas City Dry Rub (page 11)
6-8 pounds (2.72-3.63 kg) pork spare ribs, long ends only
Kansas City-Style Barbecue Sauce (page 75)
6-8 pounds (2.72-3.63 kg) pork spare ribs, long ends only
Kansas City-Style Barbecue Sauce (page 75)
1.
Place the rub in a shaker. Sprinkle it evenly over the ribs and let them marinate for 2 hours at room temperature or overnight in the refrigerator.
Place the rub in a shaker. Sprinkle it evenly over the ribs and let them marinate for 2 hours at room temperature or overnight in the refrigerator.
2.
Prepare a fire and place the ribs on racks in the smoker. Smoke at approximately 200°F (100°C) for 4 hours. If desired, baste with the sauce during the last half hour of smoking. Serve with the sauce on the side.
Smoked Prime Ribs of BeefPrepare a fire and place the ribs on racks in the smoker. Smoke at approximately 200°F (100°C) for 4 hours. If desired, baste with the sauce during the last half hour of smoking. Serve with the sauce on the side.
Yield: 4 servings
Heat Scale: Medium
We cannot eliminate beef from the rib race. It is smoked everywhere in the United States, but the only area claiming it as the main barbecue meat is Texas—and that’s mostly brisket and skirt steak. Buy a large prime rib roast, cut away the center, and use it for rib eye steaks. Then slice the ribs apart so that more smoke will reach them. Serve these ribs with a roasted corn salad and buttermilk biscuits.
8 large prime ribs
⅔ cup (158 mL) Genuine, Authentic, South-of-the-Border Chile Rub (page 11)
Any barbecue sauce from Chapter 2
⅔ cup (158 mL) Genuine, Authentic, South-of-the-Border Chile Rub (page 11)
Any barbecue sauce from Chapter 2
1.
Trim the excess fat from the ribs. Massage the rub into the meat. Cover and let stand at room temperature for 1 hour.
Trim the excess fat from the ribs. Massage the rub into the meat. Cover and let stand at room temperature for 1 hour.
2.
Build a fire in the smoker and bring the smoke to 200 to 220°F (100 to 110°C). Place the ribs on the grill or on racks and smoke for 4½ hours, turning occasionally. Thirty minutes before you remove the ribs from the smoker, brush them all over with the barbecue sauce.
Carolina Pulled Pork Sandwiches with ColeslawBuild a fire in the smoker and bring the smoke to 200 to 220°F (100 to 110°C). Place the ribs on the grill or on racks and smoke for 4½ hours, turning occasionally. Thirty minutes before you remove the ribs from the smoker, brush them all over with the barbecue sauce.
Yield: 6-8 servings
Heat Scale: Mild
Notice that I have not limited this recipe to the “southeastern corner of western North Carolina,” but rather have made a universal Carolina recipe that you can sauce up with two or three styles of the Carolina BBQ sauces in Chapter 2. Even the coleslaw can go north or south. There is a minor debate about whether or not to use a rub, with purists generally preferring to simply salt the pork roast—a practice of which most smoking chefs don’t approve. If you wish to use a rub, use the Memphis Rib Rub (page 10), which is quite similar to Carolina rubs. (Note: This recipe requires advance preparation.)
For the Pulled Pork Sandwiches:
1 (3-4 pound [1.36-1.82 kg]) Boston Butt pork roast
6-8 Kaiser rolls
North Carolina Barbecue Sauce (page 76) or South Carolina Mustard
Barbecue Sauce (page 76) for serving
1 (3-4 pound [1.36-1.82 kg]) Boston Butt pork roast
6-8 Kaiser rolls
North Carolina Barbecue Sauce (page 76) or South Carolina Mustard
Barbecue Sauce (page 76) for serving
1.
If using a rub, sprinkle it thickly over the roast and allow it to sit, covered, at room temperature, for 3 hours. Start a fire and place the roast in the smoker on a rack. Place a drip pan beneath the grill, as this roast will drip a lot of fat. Smoke the roast with 200°F (100°C) smoke for 4 hours, until it is falling off the bone or until the internal temperature reaches 170°F (85°C).
If using a rub, sprinkle it thickly over the roast and allow it to sit, covered, at room temperature, for 3 hours. Start a fire and place the roast in the smoker on a rack. Place a drip pan beneath the grill, as this roast will drip a lot of fat. Smoke the roast with 200°F (100°C) smoke for 4 hours, until it is falling off the bone or until the internal temperature reaches 170°F (85°C).
2.
Remove the roast from the smoker, transfer it to a cutting board, and allow it to sit for 20 minutes. With your fingers, remove any skin and fat from the roast. Pull the pork into thin pieces about 1½ inches (3.5 cm) long. This is slippery and tedious work, so if you get frustrated, take out a knife and chop the pork into ½-inch (1 cm) pieces. Then change the name of this recipe to Carolina Chopped Pork Sandwiches.
Remove the roast from the smoker, transfer it to a cutting board, and allow it to sit for 20 minutes. With your fingers, remove any skin and fat from the roast. Pull the pork into thin pieces about 1½ inches (3.5 cm) long. This is slippery and tedious work, so if you get frustrated, take out a knife and chop the pork into ½-inch (1 cm) pieces. Then change the name of this recipe to Carolina Chopped Pork Sandwiches.
3.
To serve, place the pork on the buns and spread the sauce of your choice over the pork.
To serve, place the pork on the buns and spread the sauce of your choice over the pork.
For the Carolina Cole Slaw:
3 cups (708 mL) shredded cabbage
1 small green bell pepper, stem and seeds removed, thinly sliced
¼ cup (59 mL) thinly sliced onion
4 teaspoons (20 mL) sugar
1 tablespoon (15 mL) vegetable oil
3 tablespoons (45 mL) apple cider vinegar
1 teaspoon (5 mL) Dijon mustard
½ teaspoon (2.5 mL) celery seeds
Salt, to taste
Freshly ground black pepper, to taste
3 cups (708 mL) shredded cabbage
1 small green bell pepper, stem and seeds removed, thinly sliced
¼ cup (59 mL) thinly sliced onion
4 teaspoons (20 mL) sugar
1 tablespoon (15 mL) vegetable oil
3 tablespoons (45 mL) apple cider vinegar
1 teaspoon (5 mL) Dijon mustard
½ teaspoon (2.5 mL) celery seeds
Salt, to taste
Freshly ground black pepper, to taste
1.
In a bowl, mix together the cabbage, bell pepper, and onion. In a separate bowl, combine the sugar, oil, vinegar, mustard, celery seeds, salt and pepper. Pour the dressing over the salad and mix well. Cover and refrigerate for 2 hours. Serve with the sandwiches.
Kentucky Barbecued LambIn a bowl, mix together the cabbage, bell pepper, and onion. In a separate bowl, combine the sugar, oil, vinegar, mustard, celery seeds, salt and pepper. Pour the dressing over the salad and mix well. Cover and refrigerate for 2 hours. Serve with the sandwiches.
Yield: 8-10 servings
Heat Scale: Mild
To my knowledge, there are only two places in the States where lamb or goat are really popular: Kentucky and the true Southwest, meaning West and South Texas, New Mexico, Arizona, and sometimes Colorado. In the Southwest, the cabrito or young goat is barbecued pit-style, with limited smoke and no flame. In Kentucky, lamb and mutton are celebrated barbecue meats, with a festival tradition that dates back to 1834. They still reign supreme today at the Owensboro Bar-B-Q Championship. This barbecue is unusual in that the lamb is first marinated in what’s locally called a “dip,” then rubbed with a spice mixture. Serve with grilled green tomatoes, a black-eyed pea salad, and of course, a cool mint julep. (Note: This recipe requires advance preparation.)
1 cup (236 mL) Worcestershire sauce
1 cup (236 mL) distilled white vinegar
¾ cup (177 mL) brown sugar, divided
1 quart (.95 L) water
4 tablespoons (60 mL) freshly ground black pepper, divided
2 tablespoons (30 mL) minced garlic
¼ cup (59 mL) minced onion
2 teaspoons (10 mL) ground allspice, divided
1 teaspoon (5 mL) salt
¼ cup (59 mL) lime juice (fresh preferred)
1 4- to 5-pound leg of lamb
2 teaspoons (10 mL) commercial chili powder
1 tablespoon (15 mL) garlic powder
2 tablespoons (30 mL) dried onion
1 cup (236 mL) distilled white vinegar
¾ cup (177 mL) brown sugar, divided
1 quart (.95 L) water
4 tablespoons (60 mL) freshly ground black pepper, divided
2 tablespoons (30 mL) minced garlic
¼ cup (59 mL) minced onion
2 teaspoons (10 mL) ground allspice, divided
1 teaspoon (5 mL) salt
¼ cup (59 mL) lime juice (fresh preferred)
1 4- to 5-pound leg of lamb
2 teaspoons (10 mL) commercial chili powder
1 tablespoon (15 mL) garlic powder
2 tablespoons (30 mL) dried onion
1.
In a large pot, combine the Worcestershire sauce, vinegar, ½ cup (118 mL) of the brown sugar, the water, 2 tablespoons (30 mL) of the pepper, the garlic, the onion, 2 teaspoons (10 mL) of the allspice, the salt, and the lime juice and bring to a boil. Reduce the heat and simmer for 45 minutes. Remove the marinade from the heat and allow it to cool. Place the lamb in a large plastic bag or nonreactive container, add the marinade, and refrigerate for 12 to 24 hours.
In a large pot, combine the Worcestershire sauce, vinegar, ½ cup (118 mL) of the brown sugar, the water, 2 tablespoons (30 mL) of the pepper, the garlic, the onion, 2 teaspoons (10 mL) of the allspice, the salt, and the lime juice and bring to a boil. Reduce the heat and simmer for 45 minutes. Remove the marinade from the heat and allow it to cool. Place the lamb in a large plastic bag or nonreactive container, add the marinade, and refrigerate for 12 to 24 hours.
2.
Remove the lamb from the marinade and bring it to room temperature. Heat the remaining marinade in a saucepan and simmer for 20 minutes. Start a fire in the smoker and bring the smoke to 200 to 220°F (100 to 110°C). In a bowl, mix together the chili powder, the remaining 2 teaspoons (10 mL) allspice, the garlic powder, the remaining 2 tablespoons (30 mL) black pepper, the remaining ¼ cup (59 mL) brown sugar, and the dried onion. Spread the rub evenly over the lamb. Place the lamb on a rack in the smoker and smoke for 6 to 7 hours, until the internal temperature is 170°F (85°C) for well done. Serve the lamb pulled or sliced, with some of the remaining marinade poured over it.
Barbecued Kid, Shepherd-StyleRemove the lamb from the marinade and bring it to room temperature. Heat the remaining marinade in a saucepan and simmer for 20 minutes. Start a fire in the smoker and bring the smoke to 200 to 220°F (100 to 110°C). In a bowl, mix together the chili powder, the remaining 2 teaspoons (10 mL) allspice, the garlic powder, the remaining 2 tablespoons (30 mL) black pepper, the remaining ¼ cup (59 mL) brown sugar, and the dried onion. Spread the rub evenly over the lamb. Place the lamb on a rack in the smoker and smoke for 6 to 7 hours, until the internal temperature is 170°F (85°C) for well done. Serve the lamb pulled or sliced, with some of the remaining marinade poured over it.
Yield: 20 or more servings
Heat Scale: Varies
Known in the Southwest as cabrito al pastor, barbecued young goat is a spring tradition that can be duplicated in a grill with a spit or in a smoker. The biggest problem is going to be finding a young, tender 12- to 15-pound (5.5 to 7 kg) young goat. You may have to search out butchers, farmers, or Latin markets. You can substitute a large leg of lamb if you can’t find the young goat, and adjust the smoking time downward.
Genuine, Authentic, South-of-the-Border Chile Rub (page 11)
1 (12-pound [5.5 kg]) young goat, cleaned
Barbecue sauce of your choice from Chapter 2 for serving
Flour or corn tortillas for serving
Guacamole for serving
Salsa of your choice from Chapter 2 for serving
1 (12-pound [5.5 kg]) young goat, cleaned
Barbecue sauce of your choice from Chapter 2 for serving
Flour or corn tortillas for serving
Guacamole for serving
Salsa of your choice from Chapter 2 for serving
1.
Sprinkle the rub all over the goat and rub it in thoroughly. If grilling the goat, build a mesquite wood fire in a large barbecue with a spit, or use natural charcoal and mesquite chips. Arrange the goat on a spit about 1 foot (30 cm) above the coals. You can use a motor to turn the spit, or turn it manually every 10 or 15 minutes. Cook until the internal temperature reaches 170°F (80°C), for well done.
Sprinkle the rub all over the goat and rub it in thoroughly. If grilling the goat, build a mesquite wood fire in a large barbecue with a spit, or use natural charcoal and mesquite chips. Arrange the goat on a spit about 1 foot (30 cm) above the coals. You can use a motor to turn the spit, or turn it manually every 10 or 15 minutes. Cook until the internal temperature reaches 170°F (80°C), for well done.
2.
If smoking the goat, place the goat on a rack in the smoker with the smoke from pecan, oak, or fruitwood at 200 to 220°F (100 to 110°C). Smoke for about 1 hour per pound, or until the internal temperature reaches 180°F (85°C).
If smoking the goat, place the goat on a rack in the smoker with the smoke from pecan, oak, or fruitwood at 200 to 220°F (100 to 110°C). Smoke for about 1 hour per pound, or until the internal temperature reaches 180°F (85°C).
3.
To serve, slice the cabrito thinly and top it with barbecue sauce. Serve with the tortillas, guacamole, and salsa on the side, or make tacos topped with the salsa.
Southern Hot LinksTo serve, slice the cabrito thinly and top it with barbecue sauce. Serve with the tortillas, guacamole, and salsa on the side, or make tacos topped with the salsa.
Yield: 10 servings
Heat Scale: Medium
Here is my recipe for a typically Southern sausage made with ground pork and lamb. For this recipe, you will need a meat grinder with a sausage funnel, a tube that fits over the end of the grinder for filling sausage casings. You can also use a stand mixer, such as a KitchenAid, with a sausage stuffer attachment. When stuffing, fill the casings until the sausage segments are about 4 inches (10 cm) long, then twist the casing and tie the sausages off with string. Then cut the casing off with scissors. Serve the links on buns with raw onions and barbecue sauce accompanied by a macaroni salad and baked beans.
2 pounds (1.1 kg) ground pork, shoulder cut preferred
2 pounds (1.1 kg) ground beef, round steak preferred
2 teaspoons (10 mL) crushed red chile (piquin for hot, New Mexican for mild)
2 teaspoons (10 mL) paprika
2 teaspoons (10 mL) dried sage
1 teaspoon (5 mL) ground cumin
2 teaspoons (10 mL) dried basil
1 teaspoon (5 mL) anise seed
2 teaspoons (10 mL) dried oregano
Sausage casings
Barbecue sauce of your choice, (such as North Carolina Barbecue Sauce; page 76)
2 pounds (1.1 kg) ground beef, round steak preferred
2 teaspoons (10 mL) crushed red chile (piquin for hot, New Mexican for mild)
2 teaspoons (10 mL) paprika
2 teaspoons (10 mL) dried sage
1 teaspoon (5 mL) ground cumin
2 teaspoons (10 mL) dried basil
1 teaspoon (5 mL) anise seed
2 teaspoons (10 mL) dried oregano
Sausage casings
Barbecue sauce of your choice, (such as North Carolina Barbecue Sauce; page 76)
1.
In a bowl, combine the ground meats, chiles, and spices and mix well. Using a meat grinder with a stuffing attachment, stuff the sausage casings and tie them off. Build a fire in the smoker, place the sausages on the grill in the smoker, and smoke at 200 to 220°F (100 to 110°C) for about 3 hours, or until the internal temperature reaches 170°F (80°C). Remove from the smoker and serve with the barbecue sauce.
Honey- and Chile-Glazed Smoked HamIn a bowl, combine the ground meats, chiles, and spices and mix well. Using a meat grinder with a stuffing attachment, stuff the sausage casings and tie them off. Build a fire in the smoker, place the sausages on the grill in the smoker, and smoke at 200 to 220°F (100 to 110°C) for about 3 hours, or until the internal temperature reaches 170°F (80°C). Remove from the smoker and serve with the barbecue sauce.
Yield: 20 servings
Heat Scale: Medium
Some specialty hams, like those from around Smithfield, Virginia, take months and months to cure and smoke, which is way too long to approximate in the home smoker. Most commercial hams found in supermarkets are cured and cooked, but not smoked. However, you can prepare a mighty tasty smoked ham in just a few hours in the smoker. How? By purchasing a cooked ham and smoking it yourself. Serve this with herb-scalloped potatoes, fresh peas, and hot cornbread. (Note: This recipe requires advance preparation.)
1 (10-pound [4.5 kg]) cooked ham
1 recipe Ragin’ Cajun Rub (page 12)
1 cup (236 mL) honey
½ cup (118 mL) soy sauce
¼ cup (59 mL) ground red New Mexican chile
South Carolina Mustard Barbecue Sauce (page 76) for serving
1 recipe Ragin’ Cajun Rub (page 12)
1 cup (236 mL) honey
½ cup (118 mL) soy sauce
¼ cup (59 mL) ground red New Mexican chile
South Carolina Mustard Barbecue Sauce (page 76) for serving
1.
Wash the ham in cold water and pat dry. Spread the rub thoroughly over the ham, place the ham in a plastic bag, and refrigerate for 12 hours or preferably overnight.
Wash the ham in cold water and pat dry. Spread the rub thoroughly over the ham, place the ham in a plastic bag, and refrigerate for 12 hours or preferably overnight.
2.
Prepare a fire in the smoker with a hardwood such as oak and bring the smoke to 200 to 220°F (100 to 110°C). Smoke the ham for 4 hours.
Prepare a fire in the smoker with a hardwood such as oak and bring the smoke to 200 to 220°F (100 to 110°C). Smoke the ham for 4 hours.
3.
In a bowl, combine the honey, soy sauce, and chile and mix well. Brush the glaze over the ham and smoke for another hour, applying the glaze three more times. Remove the ham from the smoker and let it sit for 15 minutes. Carve the ham and serve it with the South Carolina Mustard Barbecue Sauce.
Southwestern Chicken BarbecueIn a bowl, combine the honey, soy sauce, and chile and mix well. Brush the glaze over the ham and smoke for another hour, applying the glaze three more times. Remove the ham from the smoker and let it sit for 15 minutes. Carve the ham and serve it with the South Carolina Mustard Barbecue Sauce.
Yield: 8-10 servings
Heat Scale: Medium
Some regions specialize in certain barbecued meats—beef brisket in Texas, pork in the Carolinas, and lamb and mutton in Kentucky. But around every cook-off where you find these specialty meats, people are smoking chickens as well. This is because people love barbecued chicken so much that it’s a specialty everywhere, with no particular regional claim for it. This is the way I prepare it in New Mexico, but feel free to vary the rub and finishing sauce. It doesn’t make any sense to fire up the smoker to do just one chicken, so smoke three because it freezes so well. (Note: This recipe requires advance preparation.)
3 whole chickens, split down the back to make 6 chicken halves, tails removed
1 recipe Genuine, Authentic, South-of-the-Border Chile Rub (page 11)
1 recipe Chipotle BBQ Sauce (page 73)
1 recipe Genuine, Authentic, South-of-the-Border Chile Rub (page 11)
1 recipe Chipotle BBQ Sauce (page 73)
1.
Wash the chicken halves and pat them dry. Cover the halves with the rub and marinate them in plastic bags in the refrigerator for 12 to 24 hours.
Wash the chicken halves and pat them dry. Cover the halves with the rub and marinate them in plastic bags in the refrigerator for 12 to 24 hours.
2.
Remove the chicken from the refrigerator and bring it to room temperature. Prepare a fruitwood fire in the smoker and bring the smoke to 200 to 220°F (100 to 110°C). Place the chicken halves on the grill, cut-side down, and smoke for about 3 hours or until the internal temperature reaches 175°F (80°C).
Remove the chicken from the refrigerator and bring it to room temperature. Prepare a fruitwood fire in the smoker and bring the smoke to 200 to 220°F (100 to 110°C). Place the chicken halves on the grill, cut-side down, and smoke for about 3 hours or until the internal temperature reaches 175°F (80°C).
3.
Remove the chicken from the smoker and cut it into serving pieces, discarding the backs. Slather it with the Chipotle BBQ Sauce and serve.
Grilled Split Thai Chicken with Fiery Red Chile SauceRemove the chicken from the smoker and cut it into serving pieces, discarding the backs. Slather it with the Chipotle BBQ Sauce and serve.
Yield: 4-6 servings
Heat Scale: Hot
Chickens grilled in this manner are very popular throughout Thailand, where they’re sold in village bus depots, portable food stations, at the beach—everywhere. The Thai would use bamboo skewers, but metal ones work fine. The skewers keep the chicken flat as it cooks on the grill. You will notice that the chicken is doubly spiced, like American barbecue, but much hotter. The Thai like their food very pungent! The chiles traditionally used are prik chee fa, with medium-hot, cayenne-like, bright red pods.
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