Sunday, June 7, 2009...Summertime Sizzle

Listen to the Show!

Brisket Bill --- Barbecue enthusiast Bill Losh tells us about barbecue competitions across the country and shares some of his secret tips. You can visit his website at www.n2que.com

Peach BBQ Sauce:

48 fluid ounces peach slices in light syrup
1 1/2 cups apple cider vinegar
1 cup extra virgin olive oil
1/2 teaspoon garlic, crushed
2 teaspoons Dijon mustard
1 teaspoon cinnamon
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon ginger, ground
1/2 teaspoon black pepper
3/4 cup maple syrup
1 cup brown sugar
2 tablespoons cornstarch

Instructions:

Puree peaches
Combine all ingredients in a large saucepan and heat to low boil, stirring occasionally
Continue to simmer 30 minutes, stirring frequently
Sauce may be thin, so at the end of cooking time, if necessary, add sufficient water/cornstarch mixture to give sauce consistency of commercial barbecue sauce

Tomato BBQ Sauce:

1 1/4 cups chili sauce
3 cups ketchup
1 cup prepared mustard
1/4 cup Worcestershire sauce
1/4 cup apple cider vinegar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon salt
1/2 tablespoon dried thyme
1 teaspoon chili powder
1 teaspoon cayenne
1/2 teaspoon Liquid smoke flavoring
1/2 teaspoon ground nutmeg
1/4 teaspoon cumin powder
1/2 cup honey
1 cup brown sugar

Combine in Large pot, simmer.
Will last in Refrigerator for awhile

BBQ Baked Beans:

1 Can of Bush Baked beans with Onions
1 Tablespoon Yellow mustard
Some BBQ Sauce to taste
Dash of Worchester sauce
Tablespoon Dried onion Flakes
2 Tablespoons of Brown Sugar
½ Green bell pepper (diced small)
½ Red Bell Pepper (Diced Small)
½ Yellow onion

Rehydrate the dried onions in a tablespoon of water let sit for 5 minutes or until soft.
Dice the Peppers
Dice the Onion
Sautee the onions and peppers in small amount of oil until soft.
Now add all the rest of ingredients
Simmer for 15 – 20 minutes
Or put into a crock pot and let stew for a couple hours If you do in Crockpot do a double batch or more.

From the book BBQ Sauces, Rubs, & Marinades for Dummies by Traci Cumbay and Tom Schneider

Lemon Rub:

4 Teaspoons Lemon Pepper
2 Teaspoons Garlic Powder
2 Teaspoons Oregano
2 Teaspoons Thyme
½ Teaspoon salt

Instructions:
In a small bowl combine all ingredients use on fish, chicken.

Teriyaki Marinade:

1 Tablespoon fresh minced Ginger
3 Tablespoons Soy Sauce
1 Minced shallot
½ Teaspoon dried red pepper flakes
1 teaspoon Brown Sugar.

Salt and Pepper to taste

Combine all ingredients in a large freezer bag or plastic bowl with lid and mix.
Refrigerate or use right away.
Add chicken or beef or even Pork to bag or bowl, let marinate fastest 30 minutes but 6 hours to overnight is much better

IC Loves BBQ --- The sights, sounds and flavors of Iowa City's two independent barbecue restaurants, Jimmy Jack's Rib Shack, 1940 Lower Muscatine Road, and The Pit, 130 N. Dubuque Street.

Market Pick --- This week we spoke with two meat vendors at the Iowa City Farmer's Market - Lois Pavelka from Pavelka's Point, Inc., in Mount Vernon, Iowa, who is regionally famous for her lamb and Jay Coffland who owns Heritage Point Farm in Center Point, Iowa, who sells a varity of beef cuts including hamburger, steaks and Korean style ribs.

Spring onions are also prevalent at the market right now and great for grilling!




Plus, tips and recipes for BBQ and grilling, and the sweet sounds of blues and soul tunes.


Salsa Verde recipe from The Art of Simple Food by Alice Waters

Combine in a small bowl:
1/3 cup coarsely chopped parsley (leaves and thin stems only)
grated zest of 1 lemon
1 small garlic clove, chopped very fine
1 tablespoon capers, rinsed, drained and coarsely chopped
1/2 teaspoon salt
fresh-ground black pepper to taste
1/2 cup olive oil


(other herbs can be added such as tarragon, chervil, chives, basil, cilantro , mint, rosemary, thyme)


Mix well and taste for salt. Let the sauce sit for awhile to develop the flavors. Serve with grilled meat, fish, or vegetables.