Grilladelics Most Wanted!

All right….

January and February are difficult months for grill and BBQ enthusiasts in Michigan (and the Midwest). Not impossible, but difficult.

Here is what I am interested in these bleak months, to help prepare for the open fires of spring.

1. A recipe for a good BBQ sauce. Sweet, spicy and thick. I don’t want molasses sweet. Either honey or fruit sweet. Spicy should be a kick, about 2-3 seconds after the sweet. Thick and gooey. I do like the thin, peppery sauces of Texas, but in Michigan….sweet is the trick. A little bite sets you apart from the masses.

2. A good, simple mop for pork butts. Salt and vinegar focused. I don’t like complicated recipes. Taste buds need that salt and vinegar fix.  Salty with a kick (followed by the sweet and spicy sauce).

3. A great cole slaw recipe. Not Gordon Foods or Sam’s Clubs bulk, corporate “slaw”, but a real earthy, simply, slaw. I am looking for rough cut veggies with almost an asian-style taste….Miracle Whip need not apply.  Please. Cole slaw compliments BBQ more than anything else.

That is my wish list. I am comfortable with my brisket (rub and technique), and my chicken (technique and sauce). I think I can improve ribs and pulled pok with a better sauce. The cole slaw is for the side.

Let me know….being grilladelic is about making the world a better place. One neighborhood BBQ party at a time!

Win the Adoration of Thousands Rub

 I got this recipe from one of Steve Raichlen’s first cookbooks…an awesome, overlooked cookbook. (for the uninitiated, Steve has a written a series of cookbooks for grill enthusiasts.  They remain some of the premier grill books on the market.)

http://www.amazon.com/gp/reader/1885183100/ref=sib_dp_pt/002-7686950-8400061#reader-link 

An All Purpose, Impress Your In-Laws, Get Promoted, and Win the Adoration of Thousands Rub  (my name for it)
3 Parts Kosher Salt
1 Part White Pepper Seeds
1 Part Cumin Seeds
1 Part Granulated Garlic

Roast pepper, cumin and kosher salt in dry skillet until smoking.  Cool.  Add garlic and then pulverize in food processor.  It becomes a powder.

I have used this dry seasoning on pork, chicken and steak.  It is terrific.  Although I have no scientific data, I do think it would be absolutely delicious on a turkey.  Different but delicious.

I like using a simple lime juice and olive oil marinade prior to applying this rub.  The cumin is really distinct…