One Big BBQ - Recipes from the American Royal 2003
From: abcNews.com
K A N S A S C I T Y, Missouri, Oct. 3-With almost 400 teams competing in four culinary contests, the American Royal is the largest barbecue contest in the world.
The two-day food festival is truly the "world series of barbecue." Check out the following recipes from this year's competition.
PAUL KIRK'S RIB INGREDIENTS AND DIRECTIONS
o Loin (baby) back ribs or spare ribs (choose the amount)
o 1/3 cup garlic salt
o 1/3 cup seasoning salt
o 1/3 cup celery salt
o 1 cup sugar
o 1/4 cup paprika
o 2 tablespoons ground pepper
o 1 tablespoon cayenne pepper
o 1 tablespoon ground cumin
1. Combine garlic salt, seasoning salt, celery salt, sugar, paprika, ground pepper, cayenne pepper and ground cumin. Store the spice rub in air-tight container.
2. Remove membrane from ribs and apply the spice rub like heavy salt and pepper.
3. Place ribs in a smokehouse-style cooker with closed lid, at 250 to 275 degrees for 4 to 5 hours for Loin (Baby) Back Ribs, or 5 to 6 hours for Spare Ribs.
4. Ribs are done when you see 1/4 inch or more of the bone tips exposed, and ribs pull apart easily.
2003 American Royal, recipe courtesy of Paul Kirk, 2003
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LOLA RICE'S BRISKET RECIPE
o One 9-10 lb whole brisket
o Yellow mustard
o Basic BBQ Rub (recipe below)
o KC Masterpiece BBQ Sauce
o Hickory & mesquite wood chips
o Kosher salt
1. Clean and remove excess fat from brisket.
2. Salt the brisket with kosher salt and let set for 1 hour.
3. Rinse off all salt and rub brisket with mustard and then rub with the BBQ rub. Let set for 3 to 4 hours or overnight.
4. Put brisket in a smokehouse-style cooker with closed lid. Smoke the brisket using the wood chips until desired doneness (12 hours or more). Temperature should be between 200 and 240 degrees.
5. Brush on KC BBQ sauce during the last hour of cooking.
BASIC BBQ RUB
o 3 tablespoon chili powder
o 1 tablespoon granulated garlic
o 1 tablespoon onion powder
o 1 tablespoon ground cumin
o 2 tablespoon ground black pepper
Mix all ingredients together and store in an airtight container.
2003 American Royal, recipe courtesy of Lola Rice, 2003
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GEORGE McCALL SENIOR & GEORGE McCALL JUN-IOR'S POULTRY RUB
o 1 whole chicken (3 1/2 to 4 pounds)
o 6 teaspoon paprika
o 2 teaspoon ground black pepper
o 2 teaspoon celery salt
o 2 teaspoon sugar
o 1 teaspoon garlic powder
o 1 teaspoon dry mustard
o 1 teaspoon cayenne pepper
o Zest of 1 to 2 minced and dried lemons
1. In small bowl, mix paprika, pepper, celery salt, sugar, garlic powder, dry mustard, pepper and lemon zest together. 2. Apply evenly to chicken, inside and out, and massage thoroughly. Prior to putting in a smokehouse-style cooker with closed lid, let chickens set at room temperature for about 30 minutes. A good time to do this would be while getting your fire started. Once your fire is good and hot, apply chicken, and cook for about 3 1/2 to 4 hours. Chicken should reach an internal temperature of 180 to 185 degrees.
2003 American Royal, recipe courtesy of George McCall Senior & George McCall Junior.
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From: abcNews.com
K A N S A S C I T Y, Missouri, Oct. 3-With almost 400 teams competing in four culinary contests, the American Royal is the largest barbecue contest in the world.
The two-day food festival is truly the "world series of barbecue." Check out the following recipes from this year's competition.
PAUL KIRK'S RIB INGREDIENTS AND DIRECTIONS
o Loin (baby) back ribs or spare ribs (choose the amount)
o 1/3 cup garlic salt
o 1/3 cup seasoning salt
o 1/3 cup celery salt
o 1 cup sugar
o 1/4 cup paprika
o 2 tablespoons ground pepper
o 1 tablespoon cayenne pepper
o 1 tablespoon ground cumin
1. Combine garlic salt, seasoning salt, celery salt, sugar, paprika, ground pepper, cayenne pepper and ground cumin. Store the spice rub in air-tight container.
2. Remove membrane from ribs and apply the spice rub like heavy salt and pepper.
3. Place ribs in a smokehouse-style cooker with closed lid, at 250 to 275 degrees for 4 to 5 hours for Loin (Baby) Back Ribs, or 5 to 6 hours for Spare Ribs.
4. Ribs are done when you see 1/4 inch or more of the bone tips exposed, and ribs pull apart easily.
2003 American Royal, recipe courtesy of Paul Kirk, 2003
-----------------------------------------
LOLA RICE'S BRISKET RECIPE
o One 9-10 lb whole brisket
o Yellow mustard
o Basic BBQ Rub (recipe below)
o KC Masterpiece BBQ Sauce
o Hickory & mesquite wood chips
o Kosher salt
1. Clean and remove excess fat from brisket.
2. Salt the brisket with kosher salt and let set for 1 hour.
3. Rinse off all salt and rub brisket with mustard and then rub with the BBQ rub. Let set for 3 to 4 hours or overnight.
4. Put brisket in a smokehouse-style cooker with closed lid. Smoke the brisket using the wood chips until desired doneness (12 hours or more). Temperature should be between 200 and 240 degrees.
5. Brush on KC BBQ sauce during the last hour of cooking.
BASIC BBQ RUB
o 3 tablespoon chili powder
o 1 tablespoon granulated garlic
o 1 tablespoon onion powder
o 1 tablespoon ground cumin
o 2 tablespoon ground black pepper
Mix all ingredients together and store in an airtight container.
2003 American Royal, recipe courtesy of Lola Rice, 2003
-------------------------------------------------
GEORGE McCALL SENIOR & GEORGE McCALL JUN-IOR'S POULTRY RUB
o 1 whole chicken (3 1/2 to 4 pounds)
o 6 teaspoon paprika
o 2 teaspoon ground black pepper
o 2 teaspoon celery salt
o 2 teaspoon sugar
o 1 teaspoon garlic powder
o 1 teaspoon dry mustard
o 1 teaspoon cayenne pepper
o Zest of 1 to 2 minced and dried lemons
1. In small bowl, mix paprika, pepper, celery salt, sugar, garlic powder, dry mustard, pepper and lemon zest together. 2. Apply evenly to chicken, inside and out, and massage thoroughly. Prior to putting in a smokehouse-style cooker with closed lid, let chickens set at room temperature for about 30 minutes. A good time to do this would be while getting your fire started. Once your fire is good and hot, apply chicken, and cook for about 3 1/2 to 4 hours. Chicken should reach an internal temperature of 180 to 185 degrees.
2003 American Royal, recipe courtesy of George McCall Senior & George McCall Junior.
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