Dunking your brand new white mop into a fresh batch of homemade sauce goes against everything mother had taught you. OK all rules ascend out the window when you begin to baste a half-done smoky rack of ribs. The aromatic mix of spice, vinegar, and smoke waft into the air, and you can’t help but to apply more.
I’d like to share a recipe I found online and tweaked a little for my taste. It’s a Chocolate Infused BBQ Sauce. I know what you’re thinking, “What is he thinking?” Chocolate and BBQ? Chocolate and Smoke? Don’t get me wrong, it sounds weird, but tastes very good. Here’s how it’s done!
- 2 cups ketchup
- 1/2 cup packed brown sugar
- 1/3 cup fresh orange juice
- 3 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper – See Note Below
- 2 ounces unsweetened chocolate, chopped – See Note Below
- Combine ketchup and next 9 ingredients (through pepper) in a medium saucepan; bring to a boil, stirring with a whisk. Reduce heat; simmer 8 minutes or until thick, stirring occasionally. Remove from heat; add chocolate, stirring until chocolate melts and mixture is smooth.
I decided to make a few notes for the interested reader.
- If you’re going to use Chocolate, go big! OK, I didn’t look too hard at the grocery store. I went with what cost more than Hershey’s or Nestle. I decided to go with Guittard’s Semi-Sweet Chocolate Chips. I felt the flavor stood out more when I have baked with them in the past.
- Also, when a recipe calls for freshly ground pepper, then ground your pepper freshly! I have a mortar and pestle. I love going with a rainbow mix of Peppercorn.
- For those of you who have ever tasted chili infused chocolate, go ahead and throw in some chili powder to taste. The sweet of the chocolate and brown sugar really compliment the kick of pepper and chili powder.
Dirt, rubbish, or waste matter.
Dirt….Rubbish….Waste Matter?? I’m slightly appalled at this definition of the word “muck”! Bean Muck is far from that. Though, the effect of eating too much of it could leave you feeling mucky, the dish itself is at best genius. Let me explain.
There was a time, a few years back, my Patron and I were up in the Northern bearings of the SHT. No, this is not a misspell for a foul word, it’s simply an acronym of the Superior Hiking Trail. The Superior Hiking trail is a footpath that extends the northeastern ridge line of Lake Superior for about 275 miles. It’s decorated with pine, birch, aspen, fir and cedar. On occasion you will hear the chickadees sing, the squirrels squawk and the lonely wolf howl. The breeze whistles through the pines in an airy lullaby at night, and you can get lost for days without running into your own species. Back to my point… It was the end of September, early October, and we had the itch to get out alone into the woods. Had a name for our trip, and we decided on the selfish title of Camp Glutton. We title our small adventure because we realized we had enough food to feed ourselves along with 10 other hikers that might cross our trail. So there we sat, 3 long, relaxing days cooking over a campfire. The air in our camp was thick with the odors of brats, steaks, a couple of loaves of French Bannock (story to come) and onion. My patron and I rarely go anywhere without a fresh onion. We cooked eggs for breakfast and soups for lunch. We often retreated to our camping chair and hammock, our guts full and domed high to the heavens waiting for the next round of meals.
We had made it to our last day of camp. Waking up as the sun hits our tents, stretching to the skies and hungry as bears out of hibernation. We knew we didn’t want to leave camp with food still in our packs so we got creative. I had one large can of Baked Beans and a couple of Apple Gouda brats left. My Patron pulled out of his pack an entire onion. We decided to get creative. So, over the fire the brats went. The onion diced up into small squares and the beans simmering over the flames in the pit. Once all three were done, they all ended up in the same pot. There is nothing pretty or attractive about this dish. There is no right or wrong way of making it. Why in Bean Muck you can add really whatever you want. Its Bean muck! We have flirted with the flavors of peppers, spices, honey, syrup, ground beef, and rabbit meat. There is only one key ingredient that one needs to start with and I’m sure you figured it out by now, a can of beans.
Now, the POTP cannot take credit for inventing Bean Muck. We are sure many of you others out there have been creative with your own can of beans. So let us know what some delicacies you have added to your Bean Muck. Share your secrets and lets prove that muck isn’t always dirt, rubbish or waste matter.
**WARNING** When experimenting with Bean muck make sure it’s on a weekend when you’re not around loved ones. If you do, you may find life can be lonely for a week or two. Carry on…
Dateline: January 20, 2013
Temperature: -8 degrees Fahrenheit .
Mission: Po Boys on the Grill!
That is probably what the neighbors were thinking anyway, when they glanced out their dining room window this morning and saw me yonder, tending my grill. Po boy. Poor boy indeed, having to BBQ when it’s eight degrees below the blessed zero mark. Who would be so daft to grill in temperatures so obscene, they ask, as they shake their head, and sip their fancy coffee. Clearly they have never made the acquaintanceship of this blog.
The Po Boy is a shredded beef sandwich invented and forged in Louisiana, patron to my southern roots, where true BBQ is not only a given, but a way of life. We have been in a sandwich mood here at the pit lately, so why not pay homage to the homeland of my kin down yonder, and do up one of the finer culinary contributions of the south, the Po Boy sandwich, on the grill of course. Granted if a Louisianan were to have stepped out on my patio today, and felt that bone-stabbing cold, they surely would have locked their eyeballs to the tip their nose, and keeled over in a fashion suitable for a coronary thrombosis. Best to let us northern boys handle this one, mates, and show you how it’s done this side of zero. Life at the edge, of fire and ice.
The journey began with a lightly seasoned 4 pound chuck roast, of which was dotingly seared over a hot bed coals, a couple of minutes per side. Since it was colder than Frosty’s carrot out there, I made the fire extra big, and employed the minion method to boot, a tactic essential for this epic, arctic cook. Then get yourself a pot for the roast, (not your wife’s good cake pan) along with some lightly sautéed onions and garlic. Lastly, flood it with a rather copious quantity of beef broth, enough ideally, to cover the meat. Position the pot indirect, put on the lid, tip your hat to a job well done, and make way for your nearest beverage of choice.
The next step is not to be in a hurry. These big roasts take time. Time for the internal temps to crest high enough to start breaking down the connective tissues and collagen, and enter the food realm better known as savory. You want this meat to fall apart easily. In point of fact, old Po Boy folklore has it, the meat should fall apart with a” hard stare”. And that’s easy to do if you take your time. There is no haste in a pit master’s mojo. For we know the world spends fast enough as it is, thus let our meat at least, tarry back in the quiet eddies of life. Back with the slowly ebbing sun in a pastel sky, and the gentle smoke which rises serenely from our pits.
Eight degrees below the zero mark ain’t exactly the optimal weather for loitering pit side, but it turns out if you can see your pit from inside the house somewhere, well, that’s good enough. And since the football playoffs were on the TV, it didn’t take much coaxing to take up residence in the man chair, and while away a few hours, whilst the grill puffed away in the deep, penetrating cold. Oh how I reveled at the intense labors of being a pit master, with my feet at the fireplace, swaddled in blankets, my eyes drooping on and off, and the football game bantering in the back ground. Eventually, after some fashion, I even woke up, with a trail of drool spilling out of my left lip pit. Glory, this is the life!
After about 5 hours, the meat was done, and falling apart like an alcoholic at a moonshine conference. No hardened stare necessary. It was then time to toast the French bread. Apparently you will be frowned upon if you use anything other than French bread for your Po Boy, so be warned, less you stand at the receiving end of some unruly Cajun ridicule. So French bread it was. We put a little mayonnaise on the bread, and packed it full of the savory meat, and a little lettuce for good measure to suit the lady folk. Man! There are plenty of high-end sandwiches in the world, and let it be said, this is one of them.
Next time you’re in the mood for something different, and have a little time, try grilling up some Beef Po Boy Sandwiches. Subzero temperatures optional.
I went out to the grill the other night, in routine fashion to tend the meat, and found myself for a time just standing there, staring into the hot, glowing coals. It was a crisp night, and the heat from the fire felt good on my hands. And the sky was dark, and scattered with stars, shimmering vanward to a blackened infinity. I turned up the collar on my smoking jacket, and noted momentarily how pleasant it was – this fire, this night. The simple pleasures of loitering pit-side, while lovingly doting over a piece of meat. I just love it. But why. Why would a grown man of apt intelligence forsake a perfectly good stove top, and a heated house, to go instead outside, into the cold, and cook his supper in the humbling style of hobos and passing vagrants. I pushed the meat over indirect heat, paused, and thought about it for a while.
The reasons reside I suspect, with the soft-rising tendrils of smoke, and the waving mirages of heat against a pale, crescent moon. With the dancing flames, and the aromas of smoldering wood. It might also be because of all the many campsites beneath whispering pines I am thus reminded of, every time I strike a match, and kindle a fire. Because meat cooked over an open fire is at once a pleasure, and akin to something deeper in our souls than electric skillets or microwave ovens. Because of the freshened air which expands my chest, and the Black Capped Chickadees which flirt yonder, in the stately trees. Because BBQ is a fickle pursuit, and you are not always so sure how it will turn out. And because good BBQ takes time, lots of time, and loitering over a beautiful bed of coals, with my tongs in hand, is at once a stand of small defiance, in a falling world wrought with haste. And that is no small thing.
Because one day I might smoke the perfect rack of ribs.
Indeed, the reasons are many I suppose, of why we do what we do. And I suppose too there are plenty of other ways to cook a cut of meat, that will taste just as good, and surely a might more comfortable than standing out in the cold. But scarce any of them, let it be said, are nearly so much fun as this; with this fire, this night out-of-doors, under magnificent skies, and over fiery beds of glowing coal. Ah yes. The simple pleasures patron to the pit, and to those who tarry there. This I suspect, is why I grill by and by, and why it is we do what we do.
That, and I like to eat! Amen.
I can’t go often in life without music. Creating playlist or soundtracks as I like to call them has become a hobby of mine. Matching music up to what I’m doing at that moment. To become the musical director for my life is something I take serious. Being that I’m a musician, I’m very picky and biased when doing so. To go into the many avenues of life and tell you about my music selections would probably force me to start another blog, so I’m going to focus on sharing of my music stations I have created when dedicating an afternoon at the BBQ pit.
First off, who could go wrong with a B.B King station. How often is it you walk into a BBQ joint and they have classical music, or rap playing on their overhead speakers? What music is better associated with BBQ than blues music. The crying guitars whine as your basting your meat. The harmonica calls out while the hickory smoke curls into a dimming orange sunset. The singer cries as they have lost their lover over, perhaps over someone else’s BBQ. My B.B. King station of course is always my first choice of serenades when standing next to a smoking pit.
My second choice is my Elvis station. I grew up listening to Elvis and have many fond memories of establishing myself on a sunny afternoon. Our backyard patio packed with Aunts and Uncles. My dad sat with his banjo and my Uncles sat with guitars, often livening up the family with classic rock and roll tunes and old country western songs. This station is often listened to because of the strong feeling of nostalgia it brings on. I can remember words of songs I hadn’t heard in 20 years purely because I fell in love with the moment I first heard them. Thus, Elvis often joins me when BBQing for large groups of people.
Now there is a station I don’t often brag about. This station is played in my headphones so many people don’t judge my geeky side of life. But here, I hide nothing about my BBQ experience. So I would like to publicly announce the third choice of station is my Lord of the Rings Soundtrack station. I use this station when having a full day ahead of me – of a long drawn out smoke. When smoking a cut of meat that may need a little more effort. From the point of lighting the flame to pushing a sharp knife through that saucy, sweet, smoky, spicy side of meat. You then know your efforts have paid off and the epic journey of BBQ was fulfilled. No other station encourages such BBQ geekiness as my Lord of the Rings Soundtrack Station.
So, my question is to you who have read this, what music do you like to listen to during an afternoon at the pit? What might be on your BBQ playlist?
Have a good day – POTP
Once upon a time, back in the days when the patio had but one grill, I remember thinking also, that one bag of charcoal was plenty for my needs. And it was I suppose. But as BBQ skills matured and grew, it seemed so too would my charcoal reserves. For let it be said, nothing quite so burns your brisket more than getting your slobbers going for some good BBQ, and then to go out into your garage or shed and discover a nearly empty bag of charcoal sitting there, with three maybe four briquettes left, sitting prostrate in a shallow carpet of coal dust. Oh how many a fanciful smoke has been delayed by this grievous situation not soon forgotten until at last some coal is lit, and meat plunked on the grate. We Patrons of the Pit, we eventually learn, and we heed the boy scouts long-standing motto, and vow to be prepared, ever more, less this sort of foolery rear again. Here is how we do it.
We buy allot of charcoal. My brother says we’ve gotten to the point now where we are buying charcoal by the pallet. Well, that’s a bit of a stretch, but I guess it not uncommon to see an mean average of a 120 pounds of Kingsford blue in our garages on any given day. Some days even more. And it is a beautiful site of preparedness, one of which grilling purists, and Brethren of the Flame will all hail, and the rational people of the world I suppose, all shake their collective heads. It is only slightly obsessive we wager, stocking up on so much charcoal, for grilling proper is but a seizing of the moment. And to not have the adequate sum charcoal on hand when the moment is ripe, is a travesty not fit for a pit master proper, nor even his dog. So we stock up.
Of all the charcoal products out there, the Kingsford in the blue bag is what we keep coming back to it seems. For the very simple reason – they work. Indeed, they always give a predictable burn, with a steady heat, and are easily lit. They are the baseline charcoal briquette most enthusiast cut their teeth on. There are rumors circulating the internet that Kingsford has changed something in their charcoal as of late, but we haven’t noticed if this is true. How ever, it is still fun to change it up at times, and cook with hardwood lump charcoal, which tends to burn hotter that briquettes, which is not at all a bad idea for things like steaks or burgers. Regardless of what charcoal you go with however, it is well with a grill master’s soul to amass a veritable mountain of it deep in his lair. To be prepared. So that no sooner does the impulse to grill strike that he not plunder in the folly of the moment, for this sad state of not having enough charcoal in which to dutifully roast his beloved, tho highly fattening pork butt.