Ribs 101 By Mad Coyote Joe

Ribs 101

By Mad Coyote Joe

            When it comes to cooking over an open flame many foods are revered.  Chicken, steak and brisket are all held in the highest esteem.  But the benchmark for a grilling guru has to be ribs and pork ribs in particular.

            For the beginner or someone that doesn’t have the time to work a barbecue masterpiece, baby-back ribs are fine. But for the pinnacle of the smoking world, spare ribs are where it’s at.

            Spareribs like all legendary regional or ethnic cooking traditions are based in a few realities.  People of limited means use a product that is inexpensive and readily available where they live.  Spare ribs are tougher and fattier than baby-backs.  So they cost less.  This why poor people in the American south, spent the time it took, to figure out how to make them so wonderful.

            Making perfect ribs every time is easy if you follow the simple rules below.  The questions are fuel, sauce verses rubs and how do we make them fall off the bone tender.  Once you have these basics down then you can add your own touches creating your own masterpiece.  You too, will then be the stuff, of family cooking legends.

            When thinking of cuts of both beef and pork I put them into two categories, tough and tender.  Tender cuts are those that are seared rapidly, retaining the natural juices and flavor.  They do not need long slow cooking.  They include steaks, chops, tenderloins and rib roasts.  When talking about cooking meat I do not think in terms of time but instead internal temperature.  I measure this with an instant read, digital meat thermometer placed at the center of the thickest part of whatever cut I am cooking.

            With beef the tender cuts are those that you would serve rare or medium rare, which means an internal temperature of 124° to 132°.  With tender pork cuts we look at two temperatures.  Tenderloins are now being served pink in the center, which is an internal temperature of 145°.  For other tender cuts of pork done, which is fully cooked but still very juicy, is 165°

            For both pork and beef tough cuts are those that benefit from long, slow cooking.   Pot roast, pork shoulder, chuck roast, seven bone roast, flank steak, brisket and spare ribs all fall into this category.  These cuts are less expensive and traditionally have a higher fat content.  They need to be cooked to an internal temperature of 192°f. 

            What happens in the long slow cooking process? We’ve all taken a roast out of the oven that was so tough that it felt like rubber, the proverbial “tough as an old boot.” Think about a dishtowel that is slowly being twisted.  This is what happens in the slow cooking process, the fibers in the meat get tighter and tighter.  Around 160°f if you would cut into the meat it would look fully cooked but too tough to eat.  At this point many people give up, believing the meat is ruined.  But put it back it the oven, grill or smoker and continue cooking and when it reaches an internal temperature of exactly 192°f the collagen is released.  The meat literally breaks, the fibers in the meat, like twisting a dishtowel, have turned so far that they rip apart.  At this point the now ripped fibers soak up the fat and collagen giving it that fork tender, mouth-watering flavor.

            People often ask me if I pre-boil my ribs… NO, NO, NO, NO, NEVER!  Boiling removes flavor.  I start my fire either in my smoker or on one side of my grill.  I place the ribs as close to the coals as I can get them without being directly over them.  Then I stand there and watch, turning often.  As soon as I get some caramelizing on the outside of the ribs I move the ribs as far away from the heat as I can and close the lid, making sure the vents are open.  The rule of thumb with pork is low and slow.  If your smoker has a thermometer try to maintain 190° to 225°.  With ribs you do not need a thermometer.  You need to cook them with the right fuel for the proper amount of time.  Keep an eye on the ribs and if using a basting sauce, baste and turn every 45 minutes or so.  You will see the ribs tighten up and then the bones will start to stick out the meat.  When you can twist a rib bone and it easily comes out the meat, clean the ribs are done.

            Cooking with mesquite wood is an art form unto itself.  I suggest you avoid it as it often results in a smoky flavor that is so strong that it can ruin the meat.  Instead I use pure mesquite, chunk charcoal, not briquettes.  Chunk charcoal will give a nice light smoky flavor that is not overpowering.  Now we get you your first set of personal choices, additional smoke flavorings.  Here are a few ideas for you to think about.  Try adding some wood chips in the last half hour of smoking.  Cherry, hickory and alder are all sweet woods that add a specific flavor.  They need to be soaked for an hour or so before adding them to the hot coals.  What about soaking the wood chips in wine or rum or whiskey.  All of these will impart a different flavor.  How about adding other flavors to the wood chips.  Kitchen scraps are great, orange peels, little bits of onion or garlic, apple, peach or any fruit all add flavor.  Give them all a try. You’ll be surprised. 

            Now we need to think about rubs and sauces.  Rubs have two jobs, they flavorize and tenderize.  Traditionally they are a combination of what we call flavor accelerators.  Flavor accelerators are salts, sugars and acids.  All of which cause you to derive more flavor out of whatever they are added to.  These are not called sprinkles or dusts.  These rubs need to be worked into the meat.  I rub them well into the surface of the meat and then wrap the ribs in plastic and let the rub work into the meat overnight.  This tenderizes the meat and starts the flavorizing process.  Although I don’t like barbecue sauce in general, I do use a basting sauce, which also adds flavor while tenderizing (see recipe below).  The last bit of advice is to keep a few notes.  If you toss a quick rub together and add a few things to the smoker and the ribs are the best you’ve ever had, and then you can’t remember what you did.  It will haunt you for the rest of your cooking days… trust me I know!

Basic Barbecue Rub

This is a good place to start.  Give it a try.  Then think about adding a few flavors of your own.

3/4 C Dark brown sugar

1/4 C Mild New Mexico red chile powder

1/4 C Mild paprika

2-1/2 TBL Kosher salt

2-1/2 TBL Fresh-ground black pepper

1 TBL Granulated onion

1/2 TBL Granulated garlic

1/2 TSP Cayenne pepper

Mix and store in a covered container. Rub into ribs or chicken just before cooking.

Missouri Basting Sauce

This sauce will make ribs, brisket and pork shoulder, tender and delicious.

It will keep fresh in the refrigerator for 2 months.

1-3/4 C White vinegar

2 TBL Tabasco® Habanero sauce

1 TSP Kosher salt

1 TSP Fresh-ground black pepper

1 TBL Dark Brown sugar

1 TSP Sugar

1. Mix in a glass bowl and cover.

2. Baste ribs while slow smoking.

Tabouli Salad with Cucumber Yogurt Sauce

Tabouli Salad with Cucumber Yogurt Sauce
Tabouli is perfect for those days when it's just too hot for a big meal.  Add a few pita bread, a little feta cheese, some good, Kalamata olives and our Cucumber Yogurt sauce and you've got a great, light Middle Eastern meal on your hands.  Add grill roasted lamb and it's a feast!

    Tabouli salad
1 C Bulghar wheat, dry
1-1/2 C Water, boiling
1-1/2 TSP Kosher salt
    Dressing
1/4 C Olive oil, extra virgin
1/4 C Lemon juice, fresh-squeezed
1 TBL Lime juice, fresh-squeezed
2 CLOVES Garlic, finely minced
1/2 TSP Mint, dried
    Finish
1 C Plum tomatoes, diced
1 C English cucumber, diced
1/2 C Scallions, chopped fine
1 BUNCH Italian parsley, chopped fine
2 TSP Kosher salt
  Fresh ground black pepper, to taste
    Cucumber yogurt sauce
1-1/2 C English cucumber, peeled
1/2 PINT Sour cream
1/2 PINT Yogurt
2 CLOVES Garlic, minced fine
1 TBL Mint, dried

   Salad
1. Pour the bulghar into a mixing bowl, then add the salt and pour in the boiling water.
2. Cover with plastic and let soak for 30 minutes.
3. Whisk dressing together and stir into the bulghur.
4. Allow flavors to blend in the refrigerator for three hours.
5. Carefully stir in finishing ingredients.
6. Taste to correct seasoning.
   Sauce
1. Shred cucumber with a cheese grater.
2. Combine all ingredients and allow to chill in the refrigerator for a few hours before serving.

Bourbon Glazed Ham

Bourbon Glazed Ham

1 Smoked ham, fully cooked, bone in about 8 pounds (not Spiral Cut)

¾ cup bourbon  

¾ cup  dark brown sugar, lightly packed

1/3 cup coarse Dijon mustard

Preheat oven to 350 degrees. Trim all but 1/4 inch fat from the ham, and score remaining fat in 3/4-inch diamonds, just deep enough to reach the meat without cutting into it. Place ham, fat side up, on a rack in a roasting pan.

Mix together brown sugar, mustard, and bourbon, in a small bowl.

Brush about one quarter of the glaze over the ham.

Bake the ham, brushing with remaining glaze every 30 minutes, until heated through (140 degrees on a digital meat thermometer), about 2 hours.

Remove from oven and allow ham stand about 15 minutes before cutting. 

Sauteed Broccoli Raab

Sauteed Broccoli Raab.  One of the best things to come from the garden.  Perfect for an elegant night of fine dining or just a light supper!

Try this unusual vegetable. It's very popular in Italy.

2 LB Broccoli Raab, cleaned and trimmed
6 CLOVES Garlic (large), scored
1/4 C Extra virgin olive oil
1 TSP Crushed red chile
Salt and fresh-ground pepper

1. Some recipes require blanching the raab before sauteing to reduce bitterness; you may want to do it as a precaution.
2. Saute garlic, over medium heat, in olive oil until golden brown. Discard garlic and saute raab about 8 minutes, until crisp-tender.
3. Remove from heat, add red chili and season.

Slow-cooker Corned Beef and Cabbage

Slow-cooker Corned Beef and Cabbage.

I got this basic recipe from my niece Stephanie Daigneault.  She is a fantastic cook and a darn good niece!

1 uncooked corned beef in brine.  I prefer the flat, they usually run around 4 pounds

3 TBL Malt vinegar

1/2 TSP Red peppercorns

1/2 TSP Black peppercorns

1/2 TSP Green peppercorns

1 White onion

1 16 oz can of Murphy’s Irish Stout, (I usually buy extra for the cook)

1 Celery stalk, chopped

1 Carrot, chopped

4 Medium cloves garlic

3 Whole cloves

Two bay leaves

Salt and pepper to taste

1 head of green cabbage cut into quarters

4 or 5 carrots cut into ½ inch rounds

1 pound baby white rose or red potatoes

Remove the brisket from the packet of brine, toss out the brine and spice packet. Rinse under cold water.  Pat dry, with a paper towel. 

Place the brisket in a large *slow-cooker, and pour in the beer and vinegar. Cover brisket with water by 1/2 inch and add all other ingredients, except cabbage, carrots rounds and potatoes. Turn the cooker on low and cook, covered, for a minimum of 3 to 4 hours, or until tender (I like to cook it all day). In the last two hours cooking, add the cabbage, carrot rounds and potatoes.  (You can cook the vegetables all day but the cabbage falls apart.) Remove the brisket from the slow-cooker and thin slice across the grain before serving.  Serve with the cabbage, potatoes and carrots, a good Irish soda bread…  oh and beer… lots of ice cold Irish beer!

Serves up to 12

*Don’t have a slow-cooker?  No problem!  Follow the instructions below but, cook the corned beef in a heavy, Dutch oven or roasting pan with a tight sealing lid.  Cook on stove top at a gentle simmer or in oven at 325°f.  Check level of liquid from time to time;  if extra is needed add hot, water or stock.  Cold liquid will cause the corned beef to tighten up and become tough and chewy.

Texas Style, Grilled Lemon Bourbon Chicken

Texas Style, Grilled Lemon Bourbon Chicken

For the Rub
1/4 C Mild Chile Powder
1/4 C Brown Sugar
1/4 C Kosher Salt
3 TBL Fresh Ground Black Pepper
  
For Lemon Bourbon BBQ Sauce;
This wonderful sauce is to drizzle warm over the chickens
after they are grilled.
2 TBL Extra virgin olive oil
3  Shallots, minced
2  Cloves of garlic
2 C Chicken Broth
1 1/4 C Bourbon
  Juice of 1 lemon
  Fresh ground pepper to taste
  Salt to taste

1. Mix rub together and rub well into the skin of two split chickens.
2. Allow rubbed chickens to rest in the refrigerator for 30 minutes before grilling.
3. They can be rubbed the day before, but cover with plastic wrap.
4. Heat up one side of your grill.
5. Grill the chickens over medium heat until browned.
6. Transfer to non-heated side and close lid.
7. Grill bake until chickens are 165 degrees at the thickest part of the breast.
8. If this is your first time indirectly grilling keep an eye on the grill to avoid flame ups.
9 While chickens are grilling make the sauce.

Sauce;
1. Saute the shallots and garlic until soft, over medium heat.
2. Add the chicken broth and bourbon.
3. Bring to a boil and then reduce heat to simmer for 30 minutes or until liquid has reduced by half.
4. Add lemon juice and season.
5. Continue simmering for 10 more minutes.
6. Drizzle over grill roasted chicken before serving.
 Makes enough sauce for 2-3 chickens

Utensils Needed: Mixing Device, Glass Spout Mixing Bowl, 6 Ramekins, 13X19 inch baking dish for water bath.

The Perfect Martini

The Perfect Martini

I know this is a touchy subject, but trust me...this is the secret for the perfect martini.

2 OZ Citadelle gin
Dry vermouth
1 Habanero-stuffed green olive
Ice (store bought)

Misto Martini (a pump sprayer for the vermouth)

1. Place ice in drink shaker, add the gin, stir.  DO NOT SHAKE (shaking will bruise the gin).
2. Gently pour the gin in a chilled martini glass.  Using the Misto, spray two mists of vermouth gently over martini and add olive.

Three Sisters Stew

Three Sisters Stew

The Native Americans living in the southwest have been eating a version of this hearty dish for centuries. It combines corn, beans, and squash creating a delicious source of protein and fiber. I serve this when friends that don’t eat meat come over.  Check your cupboard, refrigerator, and freezer before going out and buying ingredients.  Use any beans or squash in this recipe, it’s one of those dishes that you can substitute what ever you have on hand. 

1/2 TBL Extra virgin olive oil

1 White onion, sliced

2 Cloves Garlic, minced

1/2 Jalapeno chile, seeded and minced

1/2 Cup Chicken broth

2 Medium yellow summer squash, sliced

2 Medium zucchini, cut into 3/4" pieces (about 2 cups)

1/2 Butternut squash, peeled and cut into 3/4" pieces

1-1/2 Cup Green beans, cut into l" sections

1/2 Cup Frozen whole kernel corn

1/2 TSP Ground thyme

1 16-OZ Can Kidney beans, drained

Kosher salt & fresh-ground black pepper to taste

1. Over medium heat, in a medium-sized saucepan, sauté the onion, garlic and chili in the oil until soft and a little brown -- about 5 minutes.

2. Stir in all other ingredients. Reduce heat to low and simmer for 30-40 minutes, stirring often until squash is tender.

Serves 4

Filé Gumbo with Grill-roasted Chicken and Andouille Sausage

Filé Gumbo with Grill-roasted Chicken and Andouille Sausage

 

  Rub

1/2 C Hungarian paprika or Mild New Mexico Red Chile Powder

2 TBL Kosher salt

1 TBL Brown sugar

2 TSP Cayenne pepper

1 TSP Thyme

1 TSP Granulated garlic

4 Chicken legs

2 Chicken thighs

2 Chicken wings

1/4 C Sweet butter

2 TBL Filé powder

1-1/2 C White onion, minced

1-1/2 C Red bell pepper, minced

1-1/2 C Celery, minced

1 TBL TRAPPEY'S® RED HOT hot sauce

1/2 TSP White pepper

1/2 TSP Greek oregano

1/2 TSP Cayenne pepper

1/2 TSP Kosher salt

1/2 TSP Granulated garlic

6 C Chicken broth

1 C Tomato sauce

1 C Tomatoes, peeled and seeded

1 LB Okra, sliced into 1/2" rings

1/2 LB Andouille sausage, sliced

1. Mix the rub together, rub on outside of chicken and indirectly grill-roast, with a medium fire, until fully cooked. Set aside.

2. Melt the butter in a large stock pot over medium high heat. Add Filé powder, onion, bell pepper, celery, hot sauce, white pepper, oregano, cayenne, salt, and granulated garlic. Sauté until soft. Add tomato sauce, tomatoes, chicken broth, and okra. Bring to a boil, reduce heat add sausage and chicken, simmer for at least 1 hour.

3. Serve with Cajun Rice.

Basic Italian Red Sauce

I came home tonight and made Kathy's favorite meal Spaghetti with meat sauce.  I added 1 pound of ground beef and 1/2 pound of ground pork, browned and simmered with the basic red sauce recipe.

Authors note: Buy the DOP certified, San Marzano tomatoes, Yes they're $6 a can or more and it's the best $6 you can spend in your kitchen! 

Basic Italian Red Sauce

Use this wonderful sauce on pizza, pasta, or meat.

6 C San Marzano tomatoes DOP certified (not American tomatoes)

3 TBL Extra virgin olive oil

4 CLOVES Garlic, whole

3/4 C Finely chopped white onion

1/4 C Red table wine

1/4 C Italian parsley, chopped fine

1/4 C Fresh basil leaves, chopped fine

2 TSP Greek oregano, dried

1 TSP Italian seasoning

1 TSP Brown sugar

1 TSP Crushed red chile

1 TSP Salt

Garnish;

Italian parsley, chopped fine

Fresh, grated Romano cheese

1. Put the tomatoes and their juices in a food processor or blender and puree until smooth.

2. In a large saucepan, simmer the onions and garlic in the olive oil over a medium-high heat until onions get soft and start to brown; stir occasionally.

3. Add the tomatoes and wine, Raise heat to a light boil for 7 minutes. Hold the lid above the pan, to stop spattering with one hand and stir with the other.

4. Reduce heat to low. Add parsley, basil, spices, sugar, chili and salt and simmer for 25 minutes, stirring occasionally.

5. Garnish with Italian parsley and fresh grated Romano cheese.

6. Makes about 8C sauce.

Bacon, Black Olive, Potato Salad

This is our world famous Potato salad.  We've been making it for 30 years and it is among the most requested recipes we make.  Enjoy!

Bacon, Black Olive, Potato Salad

8 Lbs. Russet potatoes

4 sticks celery, chopped

1 bunch scallions, chopped

1/2 green bell pepper, chopped into 1/4 inch cubes

1/2 red bell pepper, chopped into 1/4 inch cubes

1 Lb. bacon fried crisp, drain and crumble

2 - 2 1/4 oz can sliced black olives, drained

2 cups heavy mayonnaise

2 tsp. yellow mustard

Salt and pepper to taste

Boil potatoes, with skin on, until tender, 30 to 40 minutes.  Remove

potatoes from water and let cool overnight in the refrigerator.  Peel

potatoes and cut into 3/4 inch cubes.

In a large mixing bowl combine mayonnaise, mustard, olives, bacon, bell

pepper, scallions, and celery.  Mix well and then fold in potatoes.  If

needed add a little more mayonnaise.  Salt and pepper to taste. 

Serves 12 to 15.

Doves Wyatt Earp and Bob Boze Bell

I stopped by True West Magazine yesterday to deliver bread.  My friend and mentor Bob Boze Bell was at his desk, as usual, and we were chatting about the snow storm.  Bob and I walked out on the big patio, in front and I took this picture of him.  I thought I'd throw in a historic recipe from the old west in honor of Bob.  

Doves Wyatt Earp

This said to be the original recipe that Wyatt Earp like to make and serve at the famous “Oreantal” saloon.  Before any of you western historians write me a snippy letter about it’s authenticity, I’ll give you another famous saying from the old west.  Don’t shoot me I’m only the cook.  Besides it’s very good!

10 Mexican White wing Doves or 2 Cornish game hens

1 medium Green cabbage chopped

1 cup cooked Lima beans

6 sliced carrots

1 large diced white onion

1 cup macaroni

6 medium potatoes

3 Tbl. butter

1 tsp. sage leaves

3 tablespoons soy sauce

Water

Remove head, feet and entrails, then  pluck all feathers and singe off all hair feathers from ten Mexican white wing doves.  Cut the leg and back section apart from breast.  Brown the legs and breast in the butter in a large iron skillet.  Place the vegetables and doves with drippings and soy sauce in a large stock pot and add enough water to cover by two inches.  Bring to a low boil for about an hour and a half.  Remove doves and all vegetables from stockpot and place in a covered bowl to keep warm.  Add macaroni to remaining stock boil for ten minutes and serve as soup.  Serve the doves and vegetables as main dish with fresh baked bread and butter.

Serves 6-8           

Cajun Oyster and Scallop Stew

Cajun Oyster and Scallop Stew

Just another day, down on the “Big Easy”

12 Scallions, chopped fine   

1 Celery stick, chopped

1 clove Garlic, minced

½ stick Sweet butter

2 Tbl. All purpose flour

1 Qt cream or Half & half

36 Medium oysters, shucked (2 pints)

24 Bay Scallops (1 pint)

1 cup Water, (HOT)

2 sprigs fresh Parsley, chopped

2 tsp. crushed red chile

1 tsp. White pepper

1 tsp Salt

1 Tbl. Worcestershire sauce

½ tsp. dried Basil

½ tsp. dried Thyme

½ tsp. dried Oregano

½ tsp Fresh ground black pepper

¼ cup Dry cooking sherry

1 cup Plain croutons

Sauté the scallions, celery and garlic in the butter until soft.  Add the flour, stir well, and fry until lightly browned. Remove from the heat and set aside. Over medium heat warm the cream (do not boil).  Once hot, add the onion, garlic, celery mixture and all other ingredients except the sherry and croutons. Simmer for 15 minutes, stirring frequently. Then add the sherry and continue to simmer until the stew thickens. Add the croutons and serve!

Serves 8

Texas Style Chicken Bog

Crusty the wonder dog!

This is from an article I wrote for my food column in our local newspaper about 10 years ago, but it applies and the recipe is great.

A Dog’s Life.

A dog’s life refers to hard or bad times… I’ve never understood this.  My dogs wake up at two in the morning, and then they wake me up so I can let them out for a quick pee.  They then come back in and rest up for breakfast.  After which they nap, on and off, all day, with the exception of getting their ears scratched, or my wife and I taking them for a walk.  All of this is centered on eating, barking or more napping.  Then some time around 8:00pm they drift off to sleep and the whole cycle starts over again.

Oddly one of the more frequently asked questions, in reference to my television cooking show, is “how are your dogs doing”. 

This started in our second season when one of our family dogs, a Chinese Chow Chow, named Weizer, wandered into the background during a shoot.  I was busy cooking and the director was so preoccupied with the food shots that no-one notice the dog.  Well the editor left in the footage, and the next week Weizer was a star.  We got so much fan mail about Weizer, that the director would let both of my dogs wander into the set every now and then.  It was funny and made for good TV.

I’m sad to say that both the show and the dogs are no longer with us.

The great American Will Rogers once said “To a dog every day is Christmas!” So for our dogs with all the cooking we do, every day is like a Christmas feast.

What brought all of this to mind was my wife, Chef Kathy’s, shoes.  I was looking at them the other day and noticed they were unusually clean for cooks’ shoes.  Preparing food is messy business and your shoes end up covered with everything from kitchen scraps to the soup of the day. 

Kathy’s shoes were spotless and I asked her when she had the time to clean them.  She said, “That’s odd I haven’t wiped them down for a long time… I sort of forgot about cleaning them”.  Our son Joey heard this and told us that our new dog Sam (half bloodhound and half black lab) was cleaning Kathy’s shoes for her. 

A few days later Joey called us into the living room and sure enough, Sam had both of Kathy’s shoes tucked between his paws, protecting his prize from our other dog Rusty (white lab).  Sam took his time with each shoe savoring the day’s fare. He started on the top working down the sides and spent extra time on the soles, licking every morsel off the shoes.  When he finished with one, he pushed it out where the other dog could see it and went to work on the other one.  Sam was in heaven; no dog bone will ever come close to the bounty of flavors Chef Kathy brings home every night.  Not to mention the shear joy of not sharing with the other Dog.  Besides Kathy’s shoes look really good!

I thought, in honor of dogs everywhere, I should do a recipe that they will love the table scraps and leftovers from.  While the weather is still a little chilly give this one a try.  You too can enjoy a dog’s life… spend the whole day eating and napping.

Texas Style Chicken Bog

This recipe can be found throughout the south.  It’s a great example of down home Texas comfort food.  I make it on a rainy day when a big crowd is dropping by.

1 (3-pound) chicken, quartered
1 pound smoked hot-links
1 cup white onion, chopped
1 stick of unsalted butter
2 teaspoons Lawry’s Seasoned Salt 
1 1/2 tsp salt
1 1/2  teaspoon ground black pepper

1 tsp. Granulated garlic

2 dashes of your favorite hot sauce

3 bay leaves
8 cups water
3 cups un-cooked white rice

Cut the hot-links into 1/2-inch pieces. In a Dutch-oven, combine the chicken, hot-links, onion, butter, seasonings and bay leaves. Add the water, cover, and bring to a low boil for 45 minutes. Remove the chicken from the pot and set aside. Add the rice to the pot and continue the low boil, stirring well. Boil for 10 minutes, then reduce the heat to low, cover and simmer for 10 minutes more, or until the rice is soft and fluffy. Remove the bay leaves, and return the chicken to the pot.  Taste and adjust seasonings. Serve in big soup bowls with fresh biscuits. I like the chicken pieces whole.  Some recipes remove the chicken from the bone before returning to the pot.

Serves 8-10

Homemade Ketchup

 If you’ve never had homemade ketchup it’s well worth the effort. I know the San Marzano Tomatoes (from italy) are about $6 a can, trust me this is the best extra $5 you can spend in your kitchen!

When speaking of Ketchup we are thinking Tomato Ketchup, But mushroom and even banana varieties have been popular. There are several different stories about the derivation of the word ketchup, every thing from, fish sauce to type of soy sauce to a sauce of pickled vegetables.

Ketchup like Salsa can be made from many other ingredients, and for my money homemade ketchup again like salsa is far superior to its canned or bottled relative. Once again convenience provides a very stable middle of the road flavor that appeals to the masses but the wow factor is completely lost. 

Oh… and I might try substituting Chipotle (a peat smoked jalapeno) for the cayenne, but that’s just my Sonoran twist!

Mad Coyote Joe

Ketchup

• 2 tablespoons olive oil

• 1 medium onion, chopped medium

• 1 clove garlic, minced

• 1 28-oz can San Marzano tomato puree 

• 1/2 cup packed dark brown sugar

• 1/4 cup cider vinegar

• 1 tablespoon tomato paste

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground mustard

• 1/8 teaspoon ground cloves

• 1/8 teaspoon allspice

• 1 teaspoon Chipotle chile 


Heat the oil in a medium saucepan over medium heat and cook the onion, stirring occasionally, until softened but not browned. Add in the garlic and stir until fragrant, about 30 seconds. Add all other ingredients and stir well. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of, well… ketchup, 45 to 60 minutes. 








Puree in a blender until smooth. 








Work the ketchup through a wire strainer into a bowl using a rubber spatula.





Taste and adjust seasonings if necessary. Store in the refrigerator in a sealed container for up to a month. 



Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

This delicious recipe was one of the factors in my TV show making the ratings that kept me on the air for 131 episodes. Our original contract was for 13 episodes. We used it on the cover of my book The Sonoran Grill This easy recipe is tangy and herbal with the correct amount of bite from the lemon and Dijon to cut through the lamb and bring out the delicate flavor. Serve it with a cold, crisp white Pinot and a loaf of my bread!

Fresh Rosemary for garnish

1 8LB Leg of lamb, de-boned and tied

1. Allow the lamb to rest in the marinade for 1-1/2 hours.

2. Place lamb on spit and roast over indirect heat, medium-hot coals, until internal temperature reaches 140 degrees or about 35-40 minutes of cooking time (for medium rare).

3. Remove lamb from spit and allow resting for 8-10 minutes before serving.

4. Garnish with Rosemary.

Rosemary Dijon Baste;

1-1/2 TSP Fresh rosemary, minced

2 CLOVES Garlic, minced or pressed

1/4 C Peanut oil

2 TBL Fresh-squeezed lemon juice

2 TBL Dijon mustard

1 TBL Soy sauce

PINCH Salt

1. Whisk all ingredients well. Use to baste or marinade lamb, poultry or pork.

Twelve-turn Buttermilk Biscuits

Twelve-turn Buttermilk Biscuits

My friends from east Texas tell me the secret to a great biscuit is cold buttermilk, and only kneading the dough twelve times.

2 C Self-rising flour, sifted

1 TSP Baking powder

1/2 TSP Salt

2 TBL Unsalted butter, very cold

2 TBL Vegetable shortening, very cold

1 C Buttermilk

1. Before measuring out your flour, stir it up with a fork.  Sift the flour, baking powder and salt into a bowl.  Cut in the butter and shortening with a pastry cutter until flour mixture resembles a coarse meal.  Add the buttermilk a little at a time, mixing gently with your finger tips until dough  forms a loose ball. Place the dough on a lightly floured surface and need exactly twelve times.

2. Roll the dough 3/4" thick.  Cut the biscuits out with a 2" biscuit cutter, making sure that you dip the cutter in flour between each cut and that the cutter is very sharp, or the edges will seal and not rise correctly.

4. Preheat oven to 375ºf, but no more. Place the biscuits on a non-stick cookie sheet and slide them in the oven.  bake for fourteen to fifteen minutes.  

Texas Style “Chicken Shack” Fried Chicken

Texas Style “Chicken Shack” Fried Chicken

Trust me, this is the real deal.  I have an old friend from down south that tells me the secret to good fried chicken is cold chicken and hot grease.

Marinade:

1 Qt Buttermilk

1 Tbl. salt

1 Tbl. soy sauce

2 tsp. Worcestershire sauce

1 1/2 tsp. white pepper

2 tsp. granulated garlic

1 tsp. sugar

1 tsp. ancho chile powder

1 tsp. cayenne pepper

Breasts, legs, thighs, and wings from two frying chickens, with skin

Dredge:

3 cups all-purpose flour

1 Tbl. salt

1 tsp. cayenne pepper

1 tsp. white pepper

1 tsp. granulated garlic

1/2 tsp. ancho chile powder

Oil for frying

In a large non-reactive container whisk all marinade ingredients together.  Place the chicken in the marinade so that all the pieces are submerged in the marinade.  Cover and refrigerate overnight, stirring twice.  Stir together the dredge ingredients.  Remove the chicken from the marinade.  Discard marinade and drain the chicken for a few minutes.  Dredge the chicken in the flour mixture and place on a cookie sheet so that the pieces are not touching.  Place the cookie sheet in the refrigerator for 15 minutes.  Pour 2 inches of oil into a large iron frying pan and heat to 375º.  Take only as much chicken as will fit in the frying pan in one layer from the refrigerator and carefully place it a piece at a time in the oil.  Fry one side for 12 minutes, turn and fry the other side for 12 minutes or until golden brown.  Serve with mashed potatoes, gravy, green beans and plenty of iced tea.

Serves 12

Black-eyed Peas

Black-eyed Peas

I always make a big pot of Black-eyed Peas for New Years Day, but they’re also the perfect treat on cold winter days. Add a little fresh baked bread and… well my friend, that’s living!

1 LB fresh Black-eyed peas

4 cups chicken broth

Ham hock

2 Cloves fresh, minced garlic

Salt & pepper

Place peas in a medium stock pot. Add chicken broth, ham hock and garlic. Bring to a boil on high, and then reduce heat. Let peas simmer until tender (at least two hours), then salt & pepper to taste. Remember to taste before salting!

Cooks note*

The peas can simmer for several hours. You will need to add more water, but do not add cold liquid to simmering peas or beans as this will cause them to be chewy. I keep a second pot of water just barely simmering when I cook beans, peas or lentils to add as needed. You don’t want to add more broth as it condenses and becomes too salty!