Griff's Kitchen

 

Ingredients

2 Lbs Lean Beef

1 tbsp Vegetable Oil – [enough to brown the beef in a pan]

8 cups Beef Broth, Bullion, or Stock

8 cups Water

1 cup dry Sherry

28 oz. Diced Tomatoes

4 Celery Ribs

4 Carrots

1 Large Onion – Chopped

1 Garlic Clove – finely chopped

2 tbsp Tomato Paste

1 tbsp Oregano

1 tbsp Thyme

1 tbsp Basil

1 tbsp Parsley

1 tbsp Black Pepper

Salt to taste

Frozen Peas

Green Beans

Corn

Barley

Procedure

1. Trim beef of excess fat and cut into small pieces.  Set aside and allow to come to room temperature.
2. In a large stock pot combine the water and broth.  Set the temperature to high to begin warming the base of the soup.
3. Brown the individual pieces of meat in an iron skillet, or a large sauté pan.  Turn each piece to get at least two sides nicely browned.
4. As each piece of meat is browned off, simply add it to the warming soup stock.
5. After the meat is finished, add the onions and carrots to the same pan and begin rendering them down.
6. Add the celery and continue to sauté until they begin to soften
7. Add the garlic and stir just a minute or so more.  Spoon the cooked onion, celery, and garlic into the soup base.
8. Place the skillet/pan back on the burner and deglaze with dry Sherry.  Pour the pan liquor into the soup base.
9. Add the crushed tomato, tomato paste, oregano, basil, thyme, parsley, and black pepper.
10. Add the peas, corn, green beans, and barley and bring to a low boil.  (if the soup needs additional liquid, simply add more broth/water in equal proportions)
11. Reduce heat and allow to simmer for four hours.
12. Continue to stir and taste every half hour or so.  Adjust the seasoning and add salt to taste.

 

Ingredients

1 cup Cider Vinegar

1 cup Ketchup

1 tbsp Pepper Flakes

1 tsp Worcestershire

¼ cup Brown Sugar

1-2 tsp Hot Sauce

1 tsp Salt

Procedure

1. Grind the pepper flakes with a mortar and pestle

2. Combine all of the ingredients into a small stainless steel or cast iron pot and place, uncovered, on a smoker (or stove-top)

3. Simmer for an hour or more until slightly reduced

4. Use as a complimentary sauce for pulled pork

Source: BBQ Pit Boys

Ingredients

7-9 lb Pork Shoulder Roast (Boston Butt) with intact “fat-cap”

Dry Rub

Sauce

Hardwood Chips (pre-soaked) – e.g. Hickory, Mesquite, Apple Wood, etc.

Mop Sauce

Spray Bottle or Basting Brush

Charcoal

Drip-Pan

Water

Procedure

1. Coat the pork shoulder generously with the dry rub and wrap tightly with plastic film.  Refrigerate overnight.

2. Soak hardwood chips over night

3. Set grill up for smoking and fill the water pan with water (see below)

4. When grill is hot, place a few pieces of hardwood on the coals

5. Place the pork shoulder (fat-cap facing up) over the drip-pan

6. Insert a thermometer into the center of the pork shoulder and set to 190°F

7. As the coals burn down, continue to add fresh charcoal.

8. Add wood chunks as needed to maintain a light smoke

9. Mist the pork shoulder with the mop sauce to add flavor and to facilitate the formation of a dark colored “bark”

10. When the pork shoulder reaches 190°F, remove it from the grill and place it on a cooling rack.  Cover with foil and allow to cool.

11. Place the pork shoulder in the refrigerator and allow the fat to congeal

12. Remove from refrigerator and begin removing all visible fat.

13. Shred the pork to the desired consistency

14. Serve with red sauce, by itself or on sandwiches

Ingredients

2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Procedure

1. Grind the oregano with a mortar and pestle

2. Combine all ingredients and blend until homogenous

3. Store in an air-tight jar or zip-top bag