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Back Yard Boss Book
Welcome
Introduction
History
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Oxtails
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Rutabagas
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

First things First

Tools Required:
Barbecue Grill with top
Tongs for turning and repositioning food on grill
Tin foil
CO2 bottle
Bottle of water with spray attachment
Wire brush
Hickory chips (optional) soak over night in a pail of clear water)


frontgrill123.jpg First a proper fire must be built; before we go any further there are some requirements that cannot be substituted. You need a grill with top and venting slots or holes and a steel wire brush. You will also need a spray bottle with clean water to regulate the heat as needed and a pair of strong tongs. If you planed ahead and soaked a bag of hickory chips in water over night, good job. But if you just got to have them right now, try soaking them in hot water for about an hour, this method will work but you loose something. They burn faster, and you won't have as much smoke from them. You don’t have to use the chips at all if you don't want the hickory taste. Those of you with the gas grills, standby we will discuss that too.
Clean all the old ash out of your grill and line the bottom with tin foil being careful not to cover your vent hole. Put one layer of charcoal on the tin foil, cover the bottom with them without stacking them, if a few backofgrill123.jpgare on top it's no problem. Now light the coal per the instruction on the package. Put the grill in place, for the purpose of this book, grill is the removable part and the barbecue grill is the whole unit. Put the grill on after the flames are out and the coals are burning on their own, do not cover unless your flames are becoming out of control. If this occurs you must be very careful. Close your vents to starve the flames of oxygen and they will usually go out.
       Never put water on an out of control barbecue fire (this a fire that get out of control as a result of the grease falling on the coals and is fed by too much oxygen i.e.… the top is off the grill or too much venting) because this can get very nasty. You should have a CO2 bottle standing by any time you light a barbecue fire, it is better to ruin a little meat that to endanger yourself and others. Never, never let anyone do this step other than capable adults. You must be present anytime the top is off the barbecue grill because a fire will start in seconds, never leave the area with the top off the barbecue grill unless the coals are burned out and no grease is falling on them.
        Let's say every thing went well with your fire and the coals are turning white and your barbecue grill is getting hot. This next step is tricky and dangerous and should only be done by adults. Clean the grill with your wire brush and wipe down with a damp cloth to remove soot. Be very careful with the damp cloth because heat will transfer very quickly through this damp cloth so get this done and put the cloth away. Leave the top off until most the coals are half white. Now add the hickory chips by spreading them directly on the coals, about two hands full. The following section will teach you how to cook old southern style barbecue without over working your self.
      When I say barbecue I don't mean grill chicken or ribs but barbecue! Some items take longer too cook but its all barbecue. The origin of this method of cooking seems to vary depending on which book you read. I don’t know but it certainly is good regardless of the country of origin. The American Black Slaves did a lot of barbecuing for the plantation owners. The slaves weren’t given the choice cut of meats for their family, as a consequent they used the slow cooking method over low heat to achieve the wonderful taste for some of these delicious cuts of meats.
       The same method was used in the kitchen to cook beans or greens. They would put the beans or greens in water with the seasoning and put just enough wood in the stove to cook very slow for hours without being attended which left a lot of time to work in the fields and returned home the food was done. A lot of these skills were past on from generation to generation and can often be very hard work.
       Depending on what part of the south you visit, you will find a difference in the barbecue and sauce but you will find most enjoyable and some unforgettable and the secrets of the preparation is usually a very closely guarded family secrets that often went to the grave with the cook… lost forever. The barbecue cooks of the south were usually older black men (Pit Men). The pit men were barbecue kings and often barbecued just on weekends because they had other jobs doing the week.
       My home is Georgia and barbecue in Georgia is usually accompanied by other good side dishes... brunswich stew, potato salad, baked beans, corn bread and much more. People judge your potato salad and other side dishes as well as your barbecue. In the black community a lot of competition is spurred by back yard chefs pitting their skills passed down from many parts of the country against anyone willing to get embarrassed. I’m sharing some very competitive stuff, so listen up.
     The reason for the above paragraph is to prepare you for some very good and easy to make dishes that will prepare you to become a back yard competitor. My recipes are proven and sure to impress your guess. I know mine did when I catered my barbecue to many special functions in Northern California for the over fifteen years. Your grill should be ready by now, so let get started.   




 
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