Summertime Backyard Upgrades
June 10th, 2008
There are few things that compare with standing around an open fire waiting for the nourishment that brings us all together. We have certainly refined that scenario over the years but that deep appreciation remains the same.
May all your summer gatherings be full of just that Appreciation!
Here are some of my favorite summertime combinations of flavor. They may not be “wild” as we know it but the draw of the fire is enough to bring out the savage in all of us.
WILDEATS BABY BACK RIBS
9 slabs of pork baby back ribs
BBQ rub blend-
1 cup of SF Pepper Rub
1 cup Controlled Burn Chili Blend
½ cup coarse sea salt
Steaming ingredient-
3-4 bottle Sierra Nevada Pale Ale (or your favorite hearty beer)
Rub the ribs on both sides and lay them out on a parchment lined half sheet pan and leave them in the frig. overnight. The next day pour enough Sierra Nevada Pale Ale to cover the bottom of the pan and cover the ribs with parchment and foil.
Placed them into a 275° F oven for about 2 hours or until they are about 75% done.
Remove them from the oven and either cool them down to be finished later or transfer them to a BBQ that has glowing mesquite coals. Place the rack far enough away from the fire to get a good slow roasting. Continue to rotate the ribs until they are tender.
(I also like to cold smoke them over hickory if I have time.) Then baste them with The Wildeats Ancho Chili bbq sauce. Recipe to follow. (Or your own favorite summertime bathing liquid)
The trick with cooking ribs is to cook them long enough to be tender and full of the smoky goodness that comes from being cooked over a natural fire without over cooking them so they aren’t falling apart. As with any meat always allow them to rest a bit before cutting.
WILDEATS Ancho Chili BBQ sauce
First stage-
2 med yellow onions, cut into small dice
2 tbs[ minced fresh garlic
½ cup minced fresh ginger
1 tbsp fennel seeds
¼ c pure olive oil
Second stage-
1 c orange juice
1/2 cup honey
1 c rice or cider vinegar
Third stage -
1 #10 (6 lbs 6 oz.) can ketchup (or about 8 - 14 oz. bottles- If your going to make your own BBQ sauce might as well make it worth your time )
1 qt. ancho chili coulis
salt and pepper to taste
Final stage-
1 cup virgin olive oil
1 ½ tbsp dried English mustard
In a non corrosive pot (stainless steel) sauté the items in the first stage. After slightly wilted deglaze with the liquids in the second stage, continually stir the bottom so the sauce doesn’t scorch. To this add the ketchup and chili product. Continue to stir. Turn the heat down to a slow simmer and cover. Allow to simmer for about 45 minutes to an hour, stir as it simmers. If you are using whole chilies (instead of a prepared chili coulis you may have to cook a little further). At this point you should have a sauce that has a good balance of acid and sweetness with a slight touch of earthy heat from the chilies.
Remove the sauce from the stove and allow to cool slightly. When the sauce is cooled a bit you can begin to process it in a food blender. Do this in small batches and add a little of the dried mustard and olive oil as you process the sauce. As you remove the processed sauce from the blender pass it through a strainer to remove any seeds, bits and pieces of vegetables, etc. Adjust with salt and pepper and any additional honey or vinegar to suit your taste.
Once cooled completely, cover and store in the refrigerator for up to two weeks.
Ancho Chili Coulis
Yields apr 1- 1 1/2 qts. finished product
This can be added at the beginning of the bbq sauce as components or added as a finished product. It’s a great condiment to have stored in the frig. and last for several weeks under refrigeration.
15 ancho chilis , toasted in a 350°F oven for a couple of minutes. Remove the stem and the seeds.
1 yellow onion diced
6 cloves garlic, crushed
2 tbsp freshly ground cumin (toasted)
1/2 tbsp dried oregano
1/4 c lemon juice
1/2 gal water
* for an added burst of flavor you can add ½ cup of WildEats Controlled Burn Chili Blend and Rub
½ cup virgin olive oil
Place all the ingredients except the olive oil in a non corrosive sauce pot. Cover and bring to a simmer. Remove the cover and continue to simmer for about 20 minutes. Allow the sauce to cool before you process it in a blender. While the mixture is blending slowly pour the oil in. Once blended smooth, pass it through a strainer. Adjust the seasonings, cool and store in an airtight container. Store for at least two weeks in the refrigeration. Use as a flavor enhancement to dishes or paint on plates for presentation. This may soon replace the ketchup in your inventory







